Name: Gingerbread Straws
Yield: 56
Ingredients: All-purpose flour - 3 ¾ cups; Ground ginger - 1 tablespoon; Ground cinnamon - 2 teaspoons; Ground cloves - 1 teaspoon; Ground nutmeg - 1 teaspoon; Salt - ¾ teaspoon; Baking soda - ¾ teaspoon; Molasses - ¾ cup; Water - ¼ cup; Softened butter - 12 tablespoons; Light or dark brown sugar, firmly packed - 1 cup; Granulated sugar - ¼ cup

Recipe information

Cooking:

Servings per container:

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Ingredients for - Gingerbread Straws

1. All-purpose flour - 3 ¾ cups

2. Ground ginger - 1 tablespoon

3. Ground cinnamon - 2 teaspoons

4. Ground cloves - 1 teaspoon

5. Ground nutmeg - 1 teaspoon

6. Salt - ¾ teaspoon

7. Baking soda - ¾ teaspoon

8. Molasses - ¾ cup

9. Water - ¼ cup

10. Softened butter - 12 tablespoons

11. Light or dark brown sugar, firmly packed - 1 cup

12. Granulated sugar - ¼ cup

How to cook deliciously - Gingerbread Straws

1. Stage

Mix flour, ginger, cinnamon, cloves, nutmeg, salt and baking soda in a bowl. In a separate bowl, mix molasses and water.

2. Stage

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. Stage

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. Stage

Heat oven to 350 degrees.

5. Stage

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.