Chocolate-Dipped Brandy Snaps

DIRECTIONS

1. PREHEAT oven to 300 degrees F.
2. 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 onto ungreased baking sheets about 3 inches apart, baking no more than six at a time.
3. 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.
4. LINE baking sheets with waxed paper.
5. 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.