| 1 | Combine butter, sugar, corn syrup, and molasses in a medium saucepan. |
| 2 | Heat mixture over medium heat just until butter is melted. |
| 3 | Combine flour, ginger and nutmeg in a small bowl. |
| 4 | Stir this mixture into the butter mixture. |
| 5 | Stir in the brandy. |
| 6 | Drop the mixture by teaspoonfuls 6 inches apart on greased cookie sheets. |
| 7 | Bake at 350f 8 to 10 minutes. |
| 8 | Let cool for 30 seconds. |
| 9 | Ease cookies off the cookie sheets with a spatula; then immediately roll loosely around a 6-inch tapered metal tube with the upper surface of each brandy snap on the outside. |
| 10 | Cool on wire racks. |
| 11 | Shortly before serving, whip cream, add sugar, and mix well. |
| 12 | Using a pastry bag fined with a star tip, fill the cavity in the rolled brandy snap from each end. |
| 13 | note: if brandy snaps begin to harden before they are rolled, return them to the oven for 30 seconds to soften them. |
