1/3 c. butter
1/4 c. sugar
2 tbsp. light corn syrup
1/8 tsp. ground nutmeg
1 can whipped cream
1 tbsp. molasses
1/2 c. flour
1/2 tsp. ground ginger
1 tbsp. brandy

Combine butter, sugar, molasses and corn syrup into medium saucepan. Heat over medium heat until butter melts. Add flour, nutmeg, ginger, and stir. Stir in brandy. Drop by teaspoons, 6 inches apart on greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes. Cool 30 seconds. Roll around handle of wooden spoon. Cool on wire rack. Just before serving, fill with whipped cream. Makes 15 cookies.