New This Month

Brandy-Snap Cups


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


  1. 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.

  2. 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.

  3. 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.

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