Preheat the
oven to 325F. In a saucepan over very low heat, combine the butter,
sugar, molasses, ginger, cinnamon, and lemon rind until blended. Remove
from the heat and add the flour and brandy. Gather into a ball and wrap
in wax paper. Chill the dough in the refrigerator for 20-30 minutes. Roll rounded
teaspoonfuls of dough into balls, and place 2 inches apart on an
ungreased baking sheet. Bake on the bottom rack of the oven for about 12
minutes, until cookies are lacy thin and lightly browned.
These crisp
sweets have the delectably rich flavor of caramelized sugar.
