Combine sugar, butter,
syrup, cinnamon and ginger in a medium saucepan. cook over medium
heat, stirring constantly, until sugar and butter melt. Remove
from heat; stir in flour and brandy.
Spoon batter by rounded
teaspoonfuls 3-inches apart onto an ungreased baking sheet (
do not bake more than 6 at a time).
Bake for 10 to 12 minutes
or until edges are lightly browned (cookies will spread during
baking). Remove from oven, and cool 1 minute on baking sheet.
When cookies are cool
enough to hold their shape, quickly lift them with a metal spatula,
and roll each around the handle of a wooden spoon. Cool on wire
racks, removing wooden spoon when cookies hold their shape. Repeat
process with remaining batter.
Melt chocolate chips and
shortening together in the top of a double-boiler over simmering
water. (Or melt in a 2-cup glass measure in microwave oven on
HIGH for 1 minute, stir and heat for additional 30 seconds to
1 minute as needed until melted, being careful not to scorch
the chocolate).
Dip 1 end of each cookie
in melted chocolate mixture, coating half of cookie, sprinkle
with pecans and let cool on waxed paper until chocolate has set.
