Queen'S Lace Cookies

• 1/4 c. squeeze Parkay margarine
• 1/4 c. sugar
• 2 Tbsp. dark corn syrup
• 1 tsp. brandy
• 1/2 c. flour
• 1/2 tsp. grated lemon rind
• 1/4 tsp. ginger
• 1 c. heavy cream
• 1 Tbsp. brandy
• 2 Tbsp. powdered sugar

1. Heat margarine, sugar and corn syrup over low heat in a heavy saucepan, stirring until sugar is dissolved.
2. Remove from heat; beat in 1 teaspoon of brandy and combined flour, lemon rind and ginger.
3. Drop level teaspoons of batter, 3 inches apart, onto a greased cookie sheet.
4. Bake at 350u0b0 for 8 to 10 minutes or until golden brown.
5. Remove from oven; wait 10 to 15 seconds for cookies to set.
6. Remove cookies, one at a time; turn smooth side up and wrap around the handle of a wooden spoon greased with margarine. Slip cookie off handle; repeat with remaining cookies, working quickly.
7. When ready to serve, fill cookies with Brandied Whipped Cream.

parkay margarine, sugar, corn syrup, brandy, flour, lemon rind, ginger, heavy cream, brandy, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=237835 (may not work)