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1/2 cup butter 1/2 cup sugar 1/3 cup dark molasses 1/4 teaspoon ginger 1/2 teaspoon cinnamon 1/2 teaspoon grated lemon or orange rind 1 cup all-purpose flour 2 teaspoons brandy Stuffing: Spiked eggnog

Preheat oven to 300 degrees. Use a saucepan and place the butter, sugar, molasses, ginger, cinnamon and grated lemon or orange rind in it. Place over low heat and stir until you get a nice, workable mixture. Remove from heat. Stir in the flour and brandy and combine all to make a nice dough. Roll into 3/4-inch balls. Place the balls on an ungreased cookie sheet and bake for 12 minutes. Remove from oven and let sit about a minute. Use a spatula to roll the pliable cookies around the handle of a wooden spoon to make tubes. When set up, you can store these in a tightly covered tin. Spike some eggnog with whatever you’d like to use for spiking; brandy, quite possibly. Stir a little of this into whipped cream and pipe this into the cookie tubes. Say your prayers – and don’t drive drunk. Readers with questions or comments for Dave Kessler may write to him in care of this publication.