1/4 c  Butter
3 tb Maple syrup
1 tb Brandy
3/4 c  Flour
3/4 c  Icing sugar
1 tb Ginger juice
1/3 c  Crushed pecans
Filling:
1/2 lb Cream cheese
2 tb Sugar
1/3 c  Orange sections
2 tb Grand Marnier

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.