Queen's Lace Cookies
|Margarine||1⁄4 Cup (4 tbs) (Squeeze Parkay)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Dark corn syrup||2 Tablespoon|
|Flour||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1⁄2 Teaspoon|
|Brandied whipped cream||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
Heat margarine, granulated sugar and corn syrup over low heat in heavy skillet or saucepan, stirring until sugar is dissolved.
Remove from heat; beat in brandy and combined flour, lemon rind and ginger.
Drop level tea-spoonfuls of batter, 3 inches apart, onto greased cookie sheet.
Bake at 350°F., 8-10 minutes or until deep golden brown.
Remove from oven; wait 10€”15 seconds for cookies to set.
Remove cookies one at a time; turn smooth-side up and wrap around handle of a wooden spoon spread with margarine.
Slip cookie off; repeat with remaining cookies, working quickly.
If cookies become too firm to roll, return to oven for 1-2 minutes to soften.