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Recipe Gingerbread Straws (Cookie)
Home Cooking Recipes
Required 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
Preparing/Cooking:
- 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.
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