|Molasses||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened to room temperature|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Sifted flour||1⁄2 Cup (8 tbs)|
|For brandy cream|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Sifted confectioners' sugar||1⁄4 Cup (4 tbs)|
Preheat oven to 325° F.
Bring molasses just to a boil over moderate heat, add butter and sugar, and stir until melted.
Off heat mix in flour, ginger, and brandy.
Stand pan in a bowl of very hot water to keep mixture soft as you work, replenishing hot water as needed.
Drop mixture from level teaspoons onto greased baking sheet, spacing 3" apart.
Bake one sheet at a time, 5 minutes in top 1/3 of oven, then 2-3 minutes on middle rack.
Cool cookies on sheet about 1 minute or until they can be lifted with a pancake turner; while still warm and pliable, bend into a tube around the handle of a wooden spoon.
Cool on wire racks.
If cookies harden too soon, return quickly to oven to soften.
If you like, fill just before serving with Brandy Cream.
To make, whip cream and confectioners' sugar until soft peaks form; fold in brandy.