Gingerbread Straws
Source of Recipe
Unknown
Gingerbread Straws
3-1/2 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup molasses
1/4 cup water
12 tablespoons (1-1/2 sticks) softened butter
1 cup dark or light brown sugar, firmly packed
1/4 cup granulated sugar
Mix flour, ginger, cinnamon, cloves, nutmeg, salt and baking soda in a bowl. In a separate bowl, mix molasses and water. 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 a stiff dough. (If dough is sticky, add up to 1/4 cup more flour.)
Quarter the dough, form each portion into a disc, wrap in plastic and refrigerate until firm, about 1 hour.
(It can be refrigerated up to 1 week or frozen up to 1 month.) Preheat oven to 350° F.
On a heavily floured work surface, roll 1 portion of dough into a 9x7-inch rectangle. Sprinkle dough with 1 tablespoon sugar; use rolling pin to press sugar into dough. Cut dough (preferably with a fluted-edge pastry cutter) into 9x1/2-inch sticks. Place sticks about 1/2-inch apart on 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.
Makes 56 cookies
|
Â
Â
Â
|
member logon
