Brandy-Snap Cups

• 1/2 cup butter
• 1/2 cup sugar
• 13 cup dark molasses
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 teaspoon grated orange rind
• 1/4 cup flour
• 2 tablespoons Cognac

1. Preheat the oven to 300 degrees.
2. Have ready three glass ramekins or custard cups measuring about four and one-half inches wide and two inches deep.
3. Combine the butter, sugar, molasses, ginger, cinnamon and orange rind in a saucepan and bring to the boil.
4. Remove from the heat and stir in the flour, using a wire whisk.
5. Add the Cognac and stir.
6. Blend until smooth.
7. Set the saucepan in a basin of simmering water to prevent hardening as you work.
8. Drop the mixture, one full tablespoon at a time, onto an ungreased baking sheet.
9. Space the tablespoons at wide intervals, remembering that they spread considerably as they bake.
10. Prepare only three snaps at a time because the snaps harden fast once they are removed from the oven and they are difficult to remove.
11. Put the snaps in the oven and bake 14 minutes.
12. When the snaps are removed from the oven, let them cool for a second or so.
13. Run a thin spatula all around the perimeter of one snap at a time to loosen the bottom completely.
14. Quickly place the snap inside one of the ramekins and press down to mold into cup shapes.
15. Let cool.
16. If the snaps become impossible to scrape off, return the baking sheet briefly to the oven.
17. Continue preparing and baking the snaps until all the mixture is used.

butter, sugar, dark molasses, ground ginger, ground cinnamon, orange rind, flour, cognac

Taken from cooking.nytimes.com/recipes/2080 (may not work)