Instructions: In a heavy saucepan melt butter. Remove the pan from the heat, stir in the maple syrup & brandy. Add the flour, sugar, ginger juice & pecans. Mix well. Ginger juice may be obtained by pushing ginger root through garlic press. Drop batter onto a buttered cookie sheet, 1 Tbls. at a time, 6" apart. Bake for 10 minutes in 325 oven until golden. Remove the snaps from the oven & allow to cool for a few seconds. With the edge of a knife or spatula lift each one & roll it into a cone. Allow the snaps to cool. Brandy snaps may be kept unfilled for up to a week in a cookie tin.

Filling: In bowl or food processor blend all 4 ingredients into a smooth cream. Fill each brandy snap with cream cheese mixture using a kitchen syringe or small spoon.

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