Brandy Snaps

2 teaspoons Christian Brothers Brandy
½ cup butter or margarine
½ cup granulated sugar
1/3 cup dark corn syrup
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
1 cup all-purpose flour
1 ½ cups semi-sweet chocolate morsels
1 ½ tablespoons vegetable shortening
½ cup finely chopped walnuts

Preheat over to 300° F.
Combine butter, sugar, corn syrup, cinnamon and ginger in medium, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat: stir in flour and Brandy. Drop by rounded teaspoon, about 3 inches apart, onto ungreased baking sheets. Bake no more than six at a time.

Bake for 10 to 14 minutes or until deep caramel color. Cool on baking sheets for 10 seconds. Remove from baking sheets and immediately roll around wooden spoon handle; cool completely on wire racks.

Line baking sheets with waxed paper.

Microwave morsels and vegetable shortening in medium, microwave-safe bowl on High (100 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Dip cookies halfway in melted chocolate; shake off excess. Sprinkle with nuts; set on prepared baking sheets. Refrigerate for 10 minutes or until chocolate is set. Store in airtight container in refrigerator.