Instructions: Heat oven to 350 degrees. 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 baking mat. 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 one 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 become hard before removing from baking sheet, return briefly to the oven.)

This recipe yields 14 cookie cups.

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