Sweet Gingerbread Wands Recipe
Think this warming spice is just for holiday cookie swaps? Wait until these wands work their magic on you.
Photo: Con Poulos
Makes 7 dozen wands
Ingredients
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
Directions
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.
Ingredients
Directions
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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