Combine syrup and molasses and bring to a boil. Remove from heat and add butter to melt. Sift dry ingredients together. Combine gradually with syrup mixture. Add brandy and stir. Drop mixture by teaspoonful onto a greased baking sheet and bake in slow oven (330 °F) until flat and 'lacy' (about 10 minutes). Loosen each cookie and gently roll it around the handle of a wooden spoon. Slide off and cool on rack. Serve filled with whipped cream.
