Recipe - Chocolate-Dipped Brandy Snaps

One half cup Butter
One half cup Sugar
1/3 cup Dark corn syrup
One half teaspoon Cinnamon
One fourth teaspoon Ginger
1 cup Allpurpose flour
2 teaspoon Brandy
1 pack (6oz) Nestle Toll House
semisweet chocolate
morsels
1 tablespoon Vegetable shortening
1/3 cup Finely chopped nuts

Preheat oven to 300 degrees. In heavy gauge saucepan, combine butter,
sugar, dark corn syrup, cinnamon and ginger; cook over medium heat,
stirring constantly, until melted and smooth. Remove from heat; stir in
flour and brandy. Drop by rounded teazpoonfuls onto ungreased cookie sheets
about 3 inches apart. (Do not bake more than 6 cookies at one time.) Bake
at 300 degrees for 1012 minutes. Let stand a few seconds. Remove from
cookie sheets and immediately roll around wooden spoon handle; cool
completely. Combine over hot (not boiling) water, Nestle Toll House
semisweet chocolate morsels and vegetable shortening; stir until morsels
are melted and mixture is smooth. Dip Brandy Snap halfway in melted
chocolate. Sprinkle with nuts; set on waxedpaperlined cookie sheets.
Chill until set. Store in airtight container in refrigerator. Makes about 3
dozen 2One half inch snaps.

From Favorite Recipes: Nestle Sweet Treats. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.