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Gingerbread Spoons

Yield 5 dozen
Serve these edible spoons with ice cream, tie several atop a gift, or hang them on the tree.


  • 1/2 cup butter or margarine, softened
  • 3/4 cup firmly packed dark brown sugar
  • 1 large egg
  • 1/3 cup molasses
  • 2 1/2 tablespoons lemon juice
  • 3 to 3 1/2 cups all-purpose flour, divided
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • Dash of salt
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • Uncooked spaghetti

How to Make It

  1. Beat butter at medium speed of an electric mixer until creamy; gradually add brown sugar, beating well. Add egg, molasses, and lemon juice; beat well.

  2. Combine 1 cup flour and next 6 ingredients; stir well. Add to butter mixture, beating until blended. Gradually add enough remaining flour to make a stiff dough. Cover and chill dough 1 hour.

  3. Divide dough into 2 portions. Roll each portion on a lightly greased cookie sheet to 1/4" thickness; cover and freeze until firm.

  4. Using real spoons as patterns, trace spoons onto dough with a sharp knife, about 2" apart. Remove excess dough from cookie sheet.

  5. Repeat procedure with remaining frozen dough. Combine scraps of dough and repeat procedure until all dough is used. To prepare cookies for stringing together, insert a 1" piece of spaghetti into narrow end of each dough cutout.

  6. Bake at 350° for 10 minutes or until golden. Let cool 1 minute on cookie sheets. Remove to wire racks; remove spaghetti pieces and let cookies cool completely. Thread raffia or string through cookies, if desired.

  7. Note: Use uncooked spaghetti to prepare cookies for stringing and hanging only. Remove and discard spaghetti pieces while cookies are still warm.

Christmas with Southern Living 1995