|Molasses||1⁄2 Cup (8 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Sifted cake flour||1 1⁄4 Cup (20 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Ground ginger||1 Tablespoon|
Heat molasses to boiling.
Add sifted dry ingredients gradually, stirring constantly.
Stir in brandy.
Drop by half teaspoonfuls 3 inches apart onto greased cookie sheets.
Bake, 6 cookies at a time, in preheated slow oven (300° F.) for 8 to 10 minutes.
Cool for 1 minute.
Remove with spatula and roll at once around handle of wooden spoon.