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Gingersnap Spritz Straws





Yields
Makes 20 to 24 straws

Notes: If making up to 3 days ahead, cool and store airtight at room temperature; freeze to store longer.

 1/2 cup (1/4 lb.) butter or margarine, at room temperature
 1/3 cup granulated sugar
 1 large egg yolk
 3 tablespoons light molasses
 1 1/4 cups all-purpose flour
 2 teaspoons ground ginger
 1/2 teaspoon ground cinnamon
 1/4 teaspoon ground allspice
 1 tablespoon coarse sugar
Step 1
1

In a bowl, with a mixer on high speed, beat butter and granulated sugar until creamy. Add egg yolk and molasses; beat until well blended. Stir together flour, ginger, cinnamon, and allspice. Stir flour mixture into butter mixture, then beat until well blended.

Step 2
2

Scrape dough into a cookie press fitted with a rosette or star-shaped tip (1/2 in. across widest dimension). Press dough through tip in straight lines 6 to 8 inches long onto 12- by 15-inch baking sheets (you'll need two), spacing about 1 1/2 inches apart.

Step 3
3

Sprinkle spritz straws with coarse sugar.

Step 4
4

Bake in a 350° regular or 325° convection oven until edges turn slightly darker, 12 to 19 minutes, switching pan positions halfway through baking. With a wide spatula, transfer straws to racks to cool. Serve warm or cool.

Step 5
5

Nutritional analysis per straw.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 80Calories from Fat 46
% Daily Value *
Total Fat 4.1g7%

Saturated Fat 2.5g13%
Cholesterol 19mg7%
Sodium 41mg2%
Total Carbohydrate 10g4%

Dietary Fiber 0.2g1%
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.