|Brown sugar||1⁄4 Cup (4 tbs) (packed)|
|Dark corn syrup||1⁄4 Cup (4 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Butter||2 Tablespoon (unsalted)|
|Vegetable oil||2 Tablespoon (preferably canola oil)|
|Ginger||1⁄4 Teaspoon, ground|
|Cinnamon||1⁄4 Teaspoon, ground|
|All purpose white flour||1⁄4 Cup (4 tbs)|
Preheat the oven to 400 degrees F.
Coat a baking sheet with nonstick cooking spray.
In a medium-sized saucepan, combine brown sugar, corn syrup, brandy, butter, oil, molasses, ginger and cinnamon.
Bring to a boil over medium heat and boil for 1 minute.
Remove from heat; cool for 1 minute.
Whisk in flour until smooth.
Drop heaping teaspoons of batter (about 5 per sheet) 4 inches apart onto the prepared baking sheet.
Bake for 6 to 8 minutes or until golden brown, and lacy holes have formed.
Cool for about 1 minute.
With a metal spatula, remove the cookies from the baking sheet and immediately wrap them around a wooden spoon handle.
(If the cookies become too firm to shape, return them to the oven to soften.) When the cookies are firm, transfer to wire racks.
Continue until all the batter is baked.