Gingersnap Spritz Straws
Notes: If making up to 3 days ahead, cool and store airtight at room temperature; freeze to store longer.
How to Make It
Step 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
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
Sprinkle spritz straws with coarse sugar.
Step 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
Nutritional analysis per straw.
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