GINGERBREAD SNACK STIX
1/2 cup warm water (105Âº to 115ÂºF)
2 packages Fleischmann’sÂ® Active Dry Yeast
1 cup warm milk (105Âº to 115ÂºF)
2/3 cup firmly packed dark brown sugar
2 eggs, beaten
1/4 cup molasses
3 tablespoons butter or margarine, softened
1 1/2 teaspoons salt
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
5 1/2 cups all-purpose flour (5 1/2 to 6 cups)
3/4 cup chopped dates
Lemon Icing (recipe follows)
1 cup confectioners’ sugar, sifted
1 teaspoon butter or margarine, softened
1 tablespoon lemon juice (1 to 2 tablespoons)
Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add milk, sugar, eggs, molasses, butter, salt, ginger, cinnamon, cloves and 2 cups flour; blend well. Mix in enough additional flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Punch dough down; knead in dates. Divide dough in half; divide each half into 12 equal pieces. Roll each piece to 6-inch stick. Place sticks on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375ÂºF for 20 minutes or until done. Cool on wire racks. If desired, frost with Lemon Icing.
Lemon Icing: In small bowl, combine 1 cup sifted confectioners’ sugar, 1 teaspoon softened butter or margarine and 1 to 2 tablespoons lemon juice; blend until smooth.