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RECIPE: Ginger Cookie Sticks- What went wrong?

20 years ago

Tonight I made this recipe for the first time. It tastes good, perhaps a bit mealy but it didn't turn out as I expected. This is a recipe from a December Family Circle Magazine I found when I was at the doctor with my father.

They didn't look done at the time called for so I left them in a bit longer and I cooked them on convection bake at the 350 degree temperature that was specified (as opposed to altering the temperature down 25 degrees). When you cut them after cooling they were all crumbly. Didn't hold up well at all. The flavor is very good however.

Here's the recipe:

1 3/4 cups all-purpose flour

1/2 cup cornstarch

2 Tblsp ground ginger

1/2 tsp cinnamon

1/2 tsp white pepper

1/4 tsp ground cloves

1/4 tsp salt

1 cup (2 sticks ) unsalted butter softened

2/3 cup packed dark brown sugar

1/4 cup molasses

2 Tblsp crystallized ginger, finely chopped

2 Tblsp coarse decorating sugar

Heat oven to 350. Line a 13x9x2 inch baking dish with foil with sligh overhang. Use Reynold's no stick foil or coat foil with cooking spray.

Into bowl, sift together flour, cornstarch, ginger, cinnamon, pepper, cloves, salt. In larg borwl, beat butter until creamy. Add sugar and molassses; beat until smooth.

On low speed, beat flour mixture into butter mixture until blended. Spread in prepared pan. Sprinkle with ginger.

Bake in 350 degree oven 15 minutes. Sprinkle with coarse sugar. Bake 10 minutes or until center is set. Cool in pan on rack. Use foil to lift bar to rack.

Cut into thirds lengthwise; cut crosswise into twelve 1-inch stips to make 36 rectanges about 2 3/4 x 1 inch.

The only place where I screwed up is not beating the butter by itself. By accident I added the sugar too early.

Anyone have any ideas? Thanks in advance!

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