Recipe: Gingersnap Quick Cookie Sticks (Gold Medal Flour, 1983)

GINGERSNAP QUICK COOKIE STICKS

1 cup sugar
1/2 cup vegetable oil
1/4 cup dark molasses
1 egg
2 cups all-purpose flour*
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 cup sugar (for sprinkling on top)

Heat oven to 375 degrees F.

Mix 1 cup sugar, the oil, molasses and egg. Stir in flour, baking soda, salt and spices.

Divide dough into halves. Shape 1 half into 2 strips, about 15x3 inches, about 3 inches apart on lightly greased cookie sheet. Sprinkle each strip with 1 tablespoon sugar.

Bake until edges are light brown and tops appear cracked, 6 to 7 minutes for soft cookies, 8 to 9 minutes for crisp cookies; cool 2 minutes. Cut each strip crosswise into 1-inch slices; remove from cookie sheet. Repeat with remaining half dough. (For easiest handling and to prevent dough from drying, shape second half dough when first half is baking.)

Store soft cookies tightly covered, crisp cookies loosely covered.

*Whole Wheat Gingersnap Quick Cookie Strips: Substitute 1 cup Gold Medal whole wheat flour and 1 cup all-purpose or unbleached flour for the 2 cups all-purpose flour.

Makes about 5 dozen cookies
From: Recipelink.com
Source: Recipe booklet: Baking Short and Simple, Gold Medal Flour, General Mills, 1983