Brandy Snaps

(Makes 3 dozen)
5 tablespoons butter
4 tablespoons granulated sugar
2 tablespoons light corn syrup
2 tablespoons brandy
1/2 cup flour
Melt butter and sugar together; remove from heat; add corn syrup and brandy and blend in flour to make a thin batter. Allow to cool for 5 minutes. Generously grease baking sheet and pour a teaspoon of batter for each cookie onto the cookie sheet, at least 3 inches apart. These cookies are lacy and spread like crazy. Bake 6 to 8 minutes in a 375 degree oven. Remove from baking sheet when they are just firm. This gets a little tricky. If you remove them too soon, they will wrinkle; if they get too firm, they will stick. Work quickly to loosen and transfer each cookie to a cooling rack. If some of the cookies get too firm to remove, return them to the oven for a few seconds.