This wafer-thin cookie-cup is a beautiful and delicious way to serve homemade ice cream, frozen yogurt, fresh berries, or mousse.
- Yield: Makes 14 cookie cups
Source: Martha Stewart Living, Winter 1990
- 1/2 cup sugar
- 8 tablespoons unsalted butter, (1 stick)
- 1/3 cup molasses
- 1 teaspoon grated orange zest
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/3 cup flour
- 2 tablespoons Cognac
Heat oven to 350 degrees. In a medium saucepan combine sugar, butter, molasses, zest, ginger, and cinnamon over medium heat. Bring to a boil; remove from heat. Whisk in flour. Add cognac, and whisk until smooth.
Drop batter, 1 heaping tablespoon at a time, onto a baking sheet lined with a Silpat baking mat. Prepare only 2 cookies at a time, as they harden quickly once removed from the oven and are difficult to shape.
Bake for 10 to 12 minutes. Get several custard cups, about 3 inches in diameter and 2 1/2 inches deep, at the ready for molding. Remove snaps from oven, and let cool for 3 minutes. Run a thin spatula all around the perimeter of one snap at a time to loosen the bottom completely. Quickly place the snap, flat side up, over the bottom of a custard cup. Let cool. (If the snap becomes hard before removing from baking sheet, return briefly to the oven.) Repeat with remaining snaps.