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

This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 20 to 24 straws
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

80 calories; calories from fat 46%; protein 0.8g; fat 4.1g; saturated fat 2.5g; carbohydrates 10g; fiber 0.2g; sodium 41mg; cholesterol 19mg.
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