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Chocolate-Dipped Brandy Snaps

• 1/2 cup (1 stick) REAL butter
• 1/2 cup granulated sugar
• 1/3 cup dark corn syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 cup all-purpose flour
• 2 teaspoons brandy
• 1 cup (6 ounces) NESTLÉ(R) TOLL HOUSE(R) Semi-Sweet Chocolate Morsels
• 1 tablespoon vegetable shortening
• 1/3 cup finely chopped nuts

Instructions:
PREHEAT oven 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 onto ungreased baking sheets about 3 inches apart, baking 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%) 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.
Makes about 3 dozen cookies