These are lacy, British tea-time favorites. Fill the cookies just before serving so that they remain crisp.

1/2 cup butter or margarine
1/2 cup dark corn syrup
1/3 cup packed brown sugar
2 teaspoons brandy
3/4 cup all-purpose flour
1/2 teaspoon ground ginger
1 cup chilled whipping cream
2 tablespoons confectioners’ sugar
1 tablespoon brandy

Preheat oven to 350 degrees F.

Heat butter, corn syrup and brown sugar to boiling in saucepan, stirring frequently; remove from heat. Stir in 2 teaspoons brandy. Mix flour and ginger; gradually stir into syrup mixture. Drop dough by teaspoonsful about 5 inches apart onto lightly greased cookie sheets. Bake until cookies spread into 3- or 4-inch rounds and are golden brown, 6 to 8 minutes.

Cool cookies 1 to 3 minutes before removing from cookie sheets. Working quickly, roll each cookie around 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 confectioners' sugar in chilled bowl until stiff; fold in 1 tablespoon brandy. Using pastry tube with plain or star tip, pipe whipped cream into each end of cookies.

Makes about 30. Store unfilled cookies in an airtight container.

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