Recipe: Ginger Strips

Ginger Strips

FOR THE COOKIES

¾ cup (1½ sticks) butter, softened

1 cup sugar, plus more for sprinkling

1 egg

¼ cup molasses

2 teaspoons baking soda

½ teaspoon salt

2½ cups flour

½ teaspoon cinnamon

½ teaspoon ginger

½ teaspoon cloves

glaze (recipe follows)

Preheat the oven to 350 degrees.

In a large bowl, combine butter, sugar, eggs and molasses. Blend thoroughly. Combine dry ingredients in a separate bowl; stir into wet mixture until well mixed.

Divide dough into six portions. Shape each into a 12-inch roll. Place on greased cookie sheets, flatten slightly and brush the tops with water; sprinkle lightly with sugar.

Bake until golden brown, about 12 minutes. Cool for five minutes, then cut each roll diagonally into ¾-inch-wide strips. Do not separate. Cool completely.

Spoon glaze evenly over the cut rolls. Allow the glaze to set. Separate into strips. Makes six dozen.

FOR THE GLAZE

1 cup powdered sugar

1 tablespoon softened butter

1 tablespoon milk, or more as needed

½ teaspoon vanilla

Combine all ingredients and mix until smooth. If glaze is too thick, add a few more drops of milk.

Test kitchen notes: I had trouble eyeballing a 12-inch roll. I think I came close but flattened the rolls a bit more than I should have. The dough really spread in the oven. I also forgot to brush them with water or sprinkle sugar on top before baking, and added sprinkles to the glaze instead. For the glaze, I substituted fat-free evaporated milk and eggnog for the milk, which I’d run out of. One taster thought the eggnog made the glaze too sweet, though we all enjoyed its flavor. The cookies themselves were tender and had just the right amount of spice.

— Adapted from a recipe submitted by Jeanene Wehrbein and tested in a home kitchen by World-Herald staff writer Betsie Freeman.

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