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Gingersnap Spritz Straws

Gingersnap Spritz Straws

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

Sunset NOVEMBER 2001

  • Yield: Makes 20 to 24 straws

Ingredients

  • 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

Preparation

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.

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.

Sprinkle spritz straws with coarse sugar.

3. 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.

Nutritional analysis per straw.

Nutritional Information

Amount per serving
  • Calories: 80
  • Calories from fat: 46%
  • Protein: 0.8g
  • Fat: 4.1g
  • Saturated fat: 2.5g
  • Carbohydrate: 10g
  • Fiber: 0.2g
  • Sodium: 41mg
  • Cholesterol: 19mg
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Gingersnap Spritz Straws recipe

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