1/2 c. butter (1 stick)
3 tbsp. light molasses
1/2 c. all purpose flour
1/2 c. sugar
1 tsp. ground ginger
1/4 tsp. salt
2 tbsp. brandy

1. Preheat oven to 350 degrees. Grease large cookie sheet.

2. In small saucepan; over medium heat, cook butter and molasses until butter melts. Remove saucepan from heat; stir in flour, sugar, ginger, and salt until smooth. Stir in brandy until blended; keep warm over very low heat.

3. Drop 1 teaspoon of mixture onto cookie sheet; spread into 4 inch round. Repeat to make 3 more rounds, about 2 inches apart.

4. Bake about 5 minutes until golden brown. Remove cookie sheet from oven; allow cookies to cool only until set. With pancake turner quickly turn cookie over, lacy texture on outside.

5. Roll cookies into cylinders around the handle of a wooden spoon (lay textured side on outside). Remove from handle; cool on wire racks.

6. Store in tightly covered containers.

7. Makes about 3 dozen.

If cookies become too hard to roll, return to oven briefly to soften.

COOKIES ARE FRAGILE AND SHATTER IF MISHANDLED.