|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Butter||6 Tablespoon, melted|
|Molasses||1⁄4 Cup (4 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Ground ginger||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
Combine brown sugar, butter, molasses, and brandy; mix well.
Stir together flour, ginger, nutmeg, and 1/8 teaspoon salt.
Stir into butter mixture.
Drop batter by level teaspoonfuls 4 inches apart onto an ungreased cookie sheet.
Bake at 350°for 5 to 6 minutes.
Let cool 2 minutes on cookie sheet; remove with wide spatula.
Immediately roll each cookie to form a cone.
Cool completely; store in airtight container.
Fill with sweetened whipped cream, if desired before serving.