Snappy Ginger Strips

 

1

cup sugar

1/2

cup vegetable oil

1/4

cup molasses

1

egg

2

cups Gold Medal® 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

4

teaspoons sugar, if desired

• 1 Heat oven to 375°F. In large bowl, mix 1 cup sugar, the oil, molasses and egg until well blended. Stir in remaining ingredients except 4 teaspoons sugar.
• 2 Divide dough in half. On ungreased cookie sheet, press half of dough into 14x2-inch strip. Cut strip lengthwise in half; separate strips at least 3 inches. Flatten strips slightly with fork dipped in sugar until 1/2 inch thick. Sprinkle each strip with 1 teaspoon sugar. Repeat with remaining dough.
• 3 Bake 6 to 7 minutes or until edges are light golden brown and tops appear cracked; cool 2 minutes. Cut each strip crosswise into 1-inch slices; remove from cookie sheet to cooling rack. Store loosely covered.