Recipe courtesy of Martha Stewart
Total:
1 hr 25 min
Active:
10 min
Yield:
14 cookie cups
Level:
Intermediate

Ingredients

Directions

Heat oven to 350 degrees F. In a medium saucepan combine sugar, butter, molasses, zest, ginger, and cinnamon over medium heat. Bring to a boil and 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 or parchment. Prepare only 2 cookies at a time because they harden quickly once removed from the oven and are difficult to shape.

Bake for 10 to 12 minutes. Remove and let cool for 3 minutes. Run a thin spatula all around the perimeter of 1 snap at a time to loosen the bottom completely. Quickly place the snap, flat side up, over the bottom of a custard cup, about 3 inches in diameter and 2 1/2 inches deep. Let cool. (If the snap becomes hard before removing from baking sheet, return briefly to the oven.)

IDEAS YOU'LL LOVE

Cinnamon Cookies

Recipe courtesy of Trisha Yearwood

Venita's Chocolate Chip Cookies

Recipe courtesy of Trisha Yearwood

Chewy Chocolate Chip Cookies

Recipe courtesy of Trisha Yearwood

Raisin Pecan Oatmeal Cookies

Recipe courtesy of Ina Garten

Sugar Cookies

Recipe courtesy of Alton Brown

Peanut Butter-Chocolate No-Bake Cookies

Recipe courtesy of Food Network Kitchen

Chocolate-Hazelnut Drop Cookies

Recipe courtesy of Giada De Laurentiis

Coconut Lime Butter Cookies

Recipe courtesy of Ree Drummond

Sugar Snap Peas with Onions and Bacon

Recipe courtesy of Rachael Ray

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking