Brandy Snaps Filled with Whipped Cream

These are incredibly good, sort of like a cannoli shell made out of toffee. The brandy is an undertone, they don't taste boozy. Everyone I served them to absolutely loved them, from kids to adults with sophisticated palates.

Here are my notes from making these:

-If the oven runs hot, these cookies won’t spread enough to wrap around the dowel.

-I wrapped my dowel in wax paper, taped only at the center so the cookies can slide off the ends without snagging on tape.

-I found it was best to let the cookies cool for 3 minutes on the dowel before sliding them off, they hold their shape better.

-These get soft/sticky if left out (though not as dramatically as meringue), but they stayed crispy in tupperware-type containers.