Gingersnap Spritz Straws

Ingredients

• 0.3 lb butter at room temperature
• 1 large egg yolk 
• 1.3 cups flour all-purpose
• 0.3 cup granulated sugar 
• 0.3 teaspoon ground allspice 
• 0.5 teaspoon ground cinnamon 
• 2 teaspoons ground ginger 
• 3 tablespoons blackstrap molasses light
• 1 tablespoon coarse sugar 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• blender
• spatula

Directions

1. In a bowl, with a mixer on high speed, beat butter and granulated sugar until creamy.
2. 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.
3. 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.
4. Sprinkle spritz straws with coarse sugar.
5. 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.
6. Serve warm or cool.