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Brandy Snaps

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BRANDY SNAPS
 Categories: Cookies
      Yield: 12 Servings
 
    1/4 c  Butter
    1/4 c  Light-brown sugar
      2 tb Light corn syrup
    1/2 c  All-purpose flour
        pn Salt
      2 pn Mixed Spice
    1/2 ts Ground ginger
    1/2 ts Lemon juice
    2/3 c  Whipping cream
      1 ts Powdered sugar
      3 dr Vanilla extract
     24 sm Strawberries
 
  Preheat oven to 325'F. (165'C.). Generously grease 3 baking sheets.
  
  Put butter, brown sugar and syrup in a saucepan and heat gently,
  stirring until butter has melted and sugar is dissolved. Cool
  slightly. Sift flour, salt, Mixed Spice and ginger into mixture. Add
  lemon juice and stir well. Drop teaspoonfuls of mixture ont greased
  baking sheets, spacing them well apart to allow for spreading. Bake 1
  baking sheet at a time in preheated oven 6-8 minutes or until golden.
  Let cool on baking sheet 2 minutes.
  
  Using a palette knife, remove brandy snaps from baking sheet, 1 at a
  time, and roll around handle of a wooden spoon. Let set and remove
  from handle. Just before serving, whip cream, powdered sugar and
  vanilla until thick. Spoon whipped cream into a pastry bag fitted
  with a small star tube. Pipe whipped cream into ends of each brandy
  snap. Garnish with strawberries and serve at once. Unfilled Brandy
  Snaps can be stored in an airtight container up to 2 weeks.
 
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