Gingersnap Spritz Straws

1. 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. 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.

3. 3

   Sprinkle spritz straws with coarse sugar.

4. 4

   Bake in a 350u00b0 regular or 325u00b0 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.

5. 5

   Nutritional analysis per straw.

* Per serving · 4 servings · Values may vary.

No additional tips available.