Fruit-Filled Brandy Cups

Heat oven to 350°F. Lightly grease cookie sheet or cover with cooking parchment paper. In small bowl, mix flour and ginger; set aside.

In 1 1/2-quart saucepan, heat butter, corn syrup and brown sugar to boiling, stirring frequently; remove from heat. Stir in brandy. Gradually stir in flour mixture. Onto cookie sheet, drop dough by heaping teaspoonfuls at least 5 inches apart.

Bake 3 to 4 minutes or until cookies have spread into 4- or 5-inch rounds and are golden brown (watch carefully; cookies brown quickly). Cool cookies 1 to 3 minutes before removing from cookie sheet.

Working quickly, shape each cookie over inverted drinking glass, 2 to 2 1/2 inches in diameter. (If cookies become too crisp to shape, return to oven to soften, about 1 minute.) Let cookies harden; gently remove from glasses; place on cooling racks. Cool completely.

In 1-quart saucepan, heat white chocolate baking bar and shortening over low heat, stirring constantly, until melted and smooth. Fill each cookie cup with about 1/4 cup berries. Drizzle with melted jam and white chocolate mixture.