Ingredients
6 tablespoons unsalted butter, cubed1/3 cup sugar3 tablespoons light corn syrup2/3 cup all-purpose flour2 teaspoons brandy1 teaspoon ground gingerFILLING:4 cups heavy whipping cream1-3/4 cups confectioners’ sugar1/2 cup brandyGrated chocolate, optional
Preparation
Preheat oven to 350°. In a small saucepan, combine the butter, sugar and corn syrup. Cook and stir over medium heat until butter is melted. Remove from the heat. Stir in the flour, brandy and ginger.
Drop by teaspoonfuls, 3 at a time, 3 in. apart onto a parchment-lined baking sheet. Bake until golden brown, 7-8 minutes.
Cool for 30-45 seconds. Working quickly, loosen each cookie and curl around a thick wooden spoon handle. (If cookies become too cool to shape, return to oven for 1 minute to soften.) Remove to wire rack to cool completely.
For filling, in a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar and brandy; beat until stiff peaks form. Just before serving, pipe cream mixture into cookies. Sprinkle ends with chocolate if desired.
