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Recipe Gingerbread Straws (Cookie)

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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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