From Goodhousekeeping

Brandy Snaps

We used this recipe for the bishops. From "Good Housekeeping Best-Loved Desserts," makes about 24 cookies.
Ingredients
1/2 cup butter (1 stick)
3 tablespoons light molasses
1/2 cup all-purpose flour
1/2 cup sugar
1 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons brandy

Directions
Preheat oven to 350. Grease large cookie sheet.

In 2-quart saucepan, melt butter with molasses over medium-low heat, stirring until smooth. Remove from heat. With wooden spoon, stir in flour, sugar, ginger and salt until blended and smooth, stir in brandy. Set saucepan in bowl of hot water to keep warm.

Drop 1 teaspoon batter on prepared cookie sheet; with small metal spatula, spread in circular motion to make 4-inch round (during baking, batter will spread and fill in any thin areas). Repeat to make 4 rounds in all, placing them 2 inches apart. (Do not place more than 4 cookies on sheet.)

Bake until golden brown, about 5 minutes. Cool on cookie sheet on wire rack just until edges have set, 30 to 60 seconds, then, with wide spatula, quickly flip cookies over.

Working as quickly as possible, roll up each cookie around handle ( 1/2-inch diameter) of wooden spoon or dowel. If cookies become too hard to roll, return to oven briefly to soften. As each cookie is shaped, slip off spoon handle and cool completely on wire racks.

Note from Tucker: To make stand-up snaps, spread batter into rectangles rather than circles, then roll to create a flat base. Cool standing upright, pressing down to stabilize