Brandy Snaps

Step 1 -To begin, preheat the oven to 325 degrees F.

Step 2 -Prepare a cookie sheet by lining it with parchment paper or a baking mat.

Step 3 -Melt the butter in a skillet with the sugar, molasses, and brown sugar over medium heat, constantly stirring with a wooden spoon.

Step 4 -Let the mixture bubble and cook for one minute before removing it from the heat.

Step 5 -Pour in the ginger, flour, and salt. Mix together, quickly, until just combined, then stir in the brandy.

Step 6 -Using a tablespoon, spoon the mixture onto a cookie sheet, eight cookies per sheet.

Step 7 -Bake until the cookies are bubbling, about 10 minutes.

Step 8 -Remove the cookie sheet from the oven and let the cookies cool on the pan for 2-3 minutes.

Step 9 -Carefully lift the cookies up from the sheet, one at a time, then drape them over a cannoli mold. The cookies should drape over the mold naturally, but you can press the seal to help if needed.

Step 10 -Slide the cookies off of the mold and set them down onto a cool plate. Repeat the process with the remaining cookies. Slightly reshape the cookies as they cool off, being extremely careful as you do so.

Step 11 -Combine the sugar, heavy cream, and brandy in a cool mixing bowl that has been chilled ahead of time.

Step 12 -Mix on high until the cream is very stiff.

Step 13 -Place the cream into a pastry bag fitted with a large tip.

Step 14 -Fill the cookies with the cream filling once the cookies are fully cooled.

Step 15 -Serve within a couple of hours.