1/2 c. honey
1 stick butter
1 1/2 c. sifted Pillsbury all purpose flour
1/4 tsp. salt
3/4 c. sugar
1 tbsp. ground Jamaican ginger
2 tbsp. Robertson's lemon curd
4 tbsp. brandy

Heat butter and honey in a saucepan. Add flour, salt, sugar, ginger and lemon curd. Stir until smooth and well blended. Add brandy. Stir. On a greased cookie sheet, drop 1 tablespoon of mixture for each cookie. Bake at 325 degrees for 7 to 8 minutes. Remove cookies with a spatula while still soft. Drape over the bottom of a glass or cup to cool. The cookies now form a cup shape.

Place each cookie cup on individual serving plates. Fill with a scoop of pineapple sherbet. Garnish the plate with canned pineapple. Added Suggestion: Top the sherbet with 1/2 teaspoon of ginger preserves. Makes 12 to 18 cookie cups.