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

Recipe by Oxmoor House January 1995


Recipe Summary test

5 dozen


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

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

  • 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.

  • 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.

  • 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