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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 56 |
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These snappy gingerbread straws add an eye-catching twist to the usual gingerbread cookies. Ingredients:
3 3/4 cups all-purpose flour |
1 tablespoon ground ginger |
2 teaspoons ground cinnamon |
1 teaspoon ground cloves |
1 teaspoon ground nutmeg |
3/4 teaspoon salt |
3/4 teaspoon baking soda |
3/4 cup molasses |
1/4 cup water |
12 tablespoons softened butter |
1 cup light or dark brown sugar, firmly packed |
1/4 cup granulated sugar |
Directions:
1. Mix flour, ginger, cinnamon, cloves, nutmeg, salt and baking soda in a bowl. In a separate bowl, mix molasses and water.
2. In a large bowl, beat butter and brown sugar with a hand mixer until light and fluffy. Beat in molasses mixture, then dry ingredients, to form stiff dough; if dough is sticky, add up to 1/4 cup more flour.
3. Quarter the dough, form each portion into a disc, wrap in plastic and refrigerate until firm, about 1 hour. (Can be refrigerated up to 1 week or frozen up to 1 month.)
4. Heat oven to 350 degrees.
5. On a heavily floured work surface, roll 1 portion of dough into a 9-by-7-inch rectangle. Sprinkle dough with 1 Tb. sugar; use rolling pin to press sugar into dough. Cut dough (preferably with a fluted-edge pastry cutter) into 9-by-1/2-inch sticks. Place sticks about 1/2-inch apart on a cookie sheet lined with parchment paper. Bake on middle rack until done, 18 to 22 minutes; after 10 minutes, rotate sheet from back to front. Repeat with remaining dough in batches.
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