english brandy snaps

1 c. (250 mL) flour
1/4 tsp. (1 mL) salt
2 tsp. (10 mL) ground ginger
1/2 tsp. (3 mL) nutmeg
1/2 c. (125 mL) finely ground pecans
1 c. (250 mL) packed brown sugar
1/2 c. (125 mL) fancy molasses
1/4 c. (60 mL) brandy*
3/4 c. (175 mL) Western Family butter, melted
Whipping cream
*We used dark rum and that works very well also.

1. Preheat oven to 300°F (200°C). Sift together first 4 ingredients onto a piece of wax paper.

2. Whisk together pecans, sugar, molasses, brandy and hot butter. Whisk in dry ingredients. Beat as hard as you can for 1 minute.

3. Drop teaspoon dollops onto sprayed or non-stick cookie sheets, leaving about 2-1/2" (6.25 cm) between - about 6 cookies per sheet.

4. Bake 8-10 minutes only. Watch them very carefully as they burn in a second or two. The moment the tray comes out of the oven, be ready with a wooden spoon and a small spatula knife.

5. Within less than 1 minute, the cookies will be cool enough to lift from the pan with the knife. Quickly wrap each around the handle of your wooden spoon to make a tube. If the 6 cookies cool and become brittle while you are working, place the tray back in the oven for 30 seconds to make the cookies soft enough to bend.

6. This procedure is better with two people - we suggest you not put more than one tray in the oven at once because you cannot roll them fast enough when they are done. Bake 6 at a time, rolling each tray while the next tray is baking.

7. When totally cool, the snaps will be very crisp. Store in an airtight container until ready to serve. Whip cream until stiff (adding some sugar near the end if desired). Pipe cream into the snaps and serve at once. If they sit too long filled with cream, they will soften.

Makes 65 cookies.

Nutrient analysis per serving:
89 calories, 0 grams protein, 6 grams carbohydrates, 7 grams of fat per snap.