If the cookies become too crisp to roll around the handle of a wooden spoon, simply reheat them in the oven for 30 seconds to soften.

Chocolate-Dipped Brandy Snaps

1/2 cup granulated sugar

1/2 cup butter

1/3 cup dark corn syrup

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1 cup all-purpose flour

2 teaspoons brandy

1 (6-ounce) package semisweet chocolate chips (1 cup)

1 tablespoon vegetable shortening

1/3 cup finely chopped pecans or walnuts

1. Preheat oven to 300°F (150°C).
2. 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.
3. Spoon batter by rounded teaspoonfuls 3-inches apart onto an ungreased baking sheet ( do not bake more than 6 at a time).
4. 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.
5. 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.
6. 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).
7. 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.

Makes about 3 dozen.