Makes 7 dozen wands

  • 1/2 cup sugar
  • 1/2 cup light molasses
  • 1 Tbsp. pumpkin pie spice
  • 1/4 tsp. ground black pepper
  • 2 tsp. baking soda
  • 1 stick (1/2 cup) salted butter, melted
  • 1 large egg
  • 3 1/2 cups all-purpose flour, plus more for preparing dough
  • 1 large egg white, beaten
  • Colored decorating sugar, edible glitter, and/or sprinkles for decorating

    Active time: 30 minutes
    Total time: 45 minutes

    Preheat oven to 325°. In 4-quart saucepan, combine sugar, molasses, pumpkin pie spice, and black pepper; bring to boil over medium heat, stirring occasionally. Remove from heat; stir in baking soda, then butter. With a fork, stir in egg, then flour, until combined.

    On a floured surface, knead dough until smooth. Wrap half of dough in plastic wrap and set aside. With a lightly floured rolling pin, roll remaining half of dough into a 12" x 8" rectangle (about 1/4" thick). Using a pizza cutter, slice dough into 1/4"-wide, 8"-long strips. Transfer to large parchment-lined cookie sheet, spacing about 1" apart.

    Lightly brush strips with egg white. Sprinkle with desired decorations. Bake until set, 12 to 15 minutes. Cool on cookie sheet on a wire rack. Meanwhile, roll, cut, decorate, and bake remaining dough. Wands can be stored in airtight containers at room temperature for up to 2 weeks.

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