To Prepare the Snaps:
¼ c. light corn syrup
¼ c. molasses
½ c. butter (do not use margarine)
1 c. sifted all-purpose flour
⅔ c. granulated sugar
1 tsp. ginger
2 tsp. brandy
Preheat oven to 300 deg. F. Heat syrup and molasses just to boiling. Remove from heat. Add butter, stirring until melted. Sift flour together with sugar and ginger. Add to molasses mixture, combining well. Stir in brandy. Lightly grease a large baking sheet and drop ½-to-¾ tsp. (no more!) of this mixture on the sheet, spacing about 4 in. apart (A large baking sheet will hold just 4 or 5 snaps for this recipe to work best).
Bake 8-to-10 min. Remove baking sheet from oven and let snaps firm slightly for about 30 sec. Gently lift each snap from hot baking sheet using a metal lifter, quickly rolling each over greased ⅜-in. round dowels. Cool snaps on dowels about 1 min. Store cooled, unfilled snaps in airtight container at room temperature. Immediately before serving, pipe in cream filling.
To Prepare the Filling:
1 c. heavy cream (“whipping” cream)
¼ c. icing sugar (“confectioners” sugar or “powdered” sugar)
2 tbsp. brandy
Beat whipping cream until it forms soft peaks, adding icing sugar until stiff peaks form. Fold in brandy. Pipe into cooled, hardened snaps. Serve at once. May also be filled with Buttercream, (see the Index under Frosting), with each end dipped into melted chocolate.