Gingersnap Spritz Straws

• 1/2 cup (1/4 lb.) butter or margarine, at room temperature
• 1/3 cup granulated sugar
• 1 large egg yolk
• 3 tablespoons light molasses
• 1 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1 tablespoon coarse sugar

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. 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. Sprinkle spritz straws with coarse sugar.
4. Bake in a 350u0b0 regular or 325u0b0 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. Nutritional analysis per straw.

butter, sugar, egg yolk, light molasses, flour, ground ginger, ground cinnamon, ground allspice, coarse sugar

Taken from www.myrecipes.com/recipe/gingersnap-spritz-straws (may not work)