Directions:
- Heat oven to 350º.
- Heat margarine/butter, corn syrup and brown sugar to boiling in 1 1/2-quart saucepan.
- Stir frequently; remove from heat.
- Stir in 2 teaspoons brandy.
- Mix flour and ginger; gradually stir into syrup mixture.
- Drop dough by teaspoonfuls about 5 inches apart onto lightly greased cookie sheets.
- Bake until cookies have spread into 3 – 4 inch rounds and are golden brown (6-8 minutes).
- Cool cookies 1 – 3 minutes before removing from cookie sheets.
- Working quickly, roll each cookie on greased handle of wooden spoon; slip from spoon and place on wire racks.
- If cookies become too crisp to roll, return to oven to soften about 1 minute.
- Beat whipping cream and powdered sugar in chilled bowl until stiff.
- Fold in 1 tablespoon brandy.
- Using decorator’s tube with plain tip, pipe whipped cream into each end of cookies.
- Note: Store unfilled cookies in an airtight container.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 89.53 Kcal (375 kJ) | ||
| Calories from fat | 44.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.93g | 8% | |
|---|---|---|---|
| Cholesterol | 4.44mg | 1% | |
| Sodium | 25.15mg | 1% | |
| Potassium | 44.49mg | 1% | |
| Total Carbs | 10.89g | 4% | |
| Sugars | 7.7g | 31% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 0.52g | 1% | |
| Iron | 0.1mg | 0% | |
| Calcium | 7.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 402.34 Kcal (1685 kJ) | ||
| Calories from fat | 199.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.18g | 8% | |
|---|---|---|---|
| Cholesterol | 19.95mg | 1% | |
| Sodium | 113.04mg | 1% | |
| Potassium | 199.93mg | 1% | |
| Total Carbs | 48.95g | 4% | |
| Sugars | 34.63g | 31% | |
| Dietary Fiber | 0.42g | 0% | |
| Protein | 2.35g | 1% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.2mg | 1% | |
| Iron | 0.3mg | 0% | |
| Calcium | 32.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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