Brandy Snap Cups

1/4 c. butter
1/4 c. dark corn syrup
2 tb and 2 tsp brown sugar
1 tsp brandy
6 tb flour
1/4 tsp ground ginger
4 c. fresh berries (strawberries and raspberries)
2/3 c. melted raspberry jam

Preheat oven to 350 degrees. In a 1 1/2 quart saucepan, heat to boiling the butter, corn syrup and brown sugar stirring continually; remove promptly from heat. Mix in the brandy. In separate bowl, mix together the flour and ginger. Gradually add to syrup mixture. Form dough into large teaspoonfuls approximately 5 inches apart onto greased baking sheets. Bake for 3 – 4 minutes until cookies have expanded into 4 to 5 inch circles and are lightly browned. Watch cookies carefully as they will burn easily.

Let cookies cool for 2 minutes then remove from baking sheets. Immediately shape cookies over a drinking glass approximately 2 – 2 1/2 inches in width. Let it cool completely. Should cups be to hard to shape, place back in oven and allow to soften for approximately 1 minute. Fill each cup with fresh berries and drizzle lightly with melted jam.

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