Gingerbread Straws Tasty Recipes

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Gingerbread Straws

"These snappy gingerbread straws add an attention-grabbing twist to the standard gingerbread cookies."

Ingredients :

three three/four cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon floor cloves
1 teaspoon ground nutmeg
three/4 teaspoon salt
3/4 teaspoon baking soda
3/four cup molasses
1/four cup water
12 tablespoons softened butter
1 cup mild or darkish brown sugar, firmly packed
1/4 cup granulated sugar

Instructions :

Prep :	Cook : 56M	Ready in :

Mix flour, ginger, cinnamon, cloves, nutmeg, salt and baking soda in a bowl. In a separate bowl, mix molasses and water.
In a huge bowl, beat butter and brown sugar with a hand mixer till light and fluffy. Beat in molasses aggregate, then dry ingredients, to shape stiff dough; if dough is sticky, add up to one/four cup greater flour.
Quarter the dough, form each portion into a disc, wrap in plastic and refrigerate until corporation, approximately 1 hour. (Can be refrigerated up to at least one week or frozen up to at least one month.)
Heat oven to 350 stages.
On a heavily floured work surface, roll 1 portion of dough right into a nine-by using-7-inch rectangle. Sprinkle dough with 1 Tb. Sugar; use rolling pin to press sugar into dough. Cut dough (preferably with a fluted-part pastry cutter) into nine-by way of-half-inch sticks. Place sticks about half-inch aside on a cookie sheet coated with parchment paper. Bake on center rack until executed, 18 to 22 minutes; after 10 minutes, rotate sheet from returned to the front. Repeat with remaining dough in batches.

Notes :

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