Brandied Currant Snap Cookies

Combine currants with brandy in a small bowl and let soak. Preheat oven to 350 degrees. Combine corn syrup, sugar, butter and molasses in a medium saucepan. Bring to a boil, stirring to dissolve sugar. Remove pan from heat and let stand 2 minutes. Gradually add flour, whisking until smooth. Stir in brandy-currant mixture. Spoon 1/2 tablespoonfuls of batter onto non-stick baking sheets, spacing 4 inches apart. Bake 5 to 7 minutes until cookies are spread, lacy and golden brown. Cool 1 minute on pans. Transfer cookies to racks and cool completely. Store cookies in an airtight container at room temperature.