These snappy gingerbread straws add an eye-catching twist to the usual gingerbread cookies.
INGREDIENTS (for 5 servings):
- 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
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 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. (Can be refrigerated up to 1 week or frozen up to 1 month.)
Heat oven to 350 degrees.
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.
This recipe was originally featured in the USA WEEKEND article Easy Open House on December 12, 2004.
Find the Perfect Recipe from Pam Anderson.Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.