1/4 c. light corn syrup
1/4 c. molasses
1/2 c. butter
2 tsp. brandy
1 c. sifted flour
2/3 c. sugar
1 tsp. ground ginger

In a saucepan heat syrup and molasses until boiling. Remove from heat and add butter. Sift flour, sugar and ginger. Stir this mixture into the molasses mixture. Mix well and add brandy. Drop by the 1/2 teaspoon, 3 inches apart on an inverted cookie sheet.

Bake 10 minutes at 300 and remove from oven. Loosen one cookie at a time and roll each over a handle of a wooden spoon. Slip off carefully. If the cookies get to hard, they can be softened again by returning to the oven for a few minutes. Yield: 2 dozen.