½ cup butter
½ cup sugar
1/3 cup dark corn syrup
½ teaspoon cinnamon
¼ teaspoon ginger
1 cup all-purpose flour
2 teaspoons brandy
One 6-ounce package (1 cup) semi-sweet chocolate morsels
1 tablespoon vegetable shortening
1/3 cup finely chopped nuts
Preheat oven to 300°. In heavy gauge saucepan, combine butter, sugar, dark corn syrup, cinnamon, and ginger; cook over medium heat, stirring constantly, until melted and smooth.
Remove from heat; stir in flour and brandy.
Drop by teaspoonfuls onto greased cookie sheets about 3 inches apart. (Do not bake more than 6 cookies at one time.)
Bake at 300° for 10-12 minutes. Let stand a few seconds. Remove from cookie sheets and immediately roll around wooden spoon handle; cool completely.
Combine chocolate and shortening and melt in the microwave 2-3 minutes, stirring occasionally. Do not overheat.
Dip Brandy Snap halfway in melted chocolate. Sprinkle with nuts; set on waxed-paper-lined cookie sheets and chill until set. Store in airtight container in refrigerat