Recipe: Ginger snap dragon pie pop
- 15–18 wooden sticks
- 1 9-inch refrigerated pie dough, at room temperature
- 1 egg white, beaten
- 1 1⁄4 teaspoons ground ginger, divided
- 1⁄2 cup flour
- 1⁄4 cup brown sugar
- 1⁄2 teaspoon cinnamon
- 3 tablespoons unsulphured molasses
- Powdered Sugar Icing
1 Preheat oven to 350 degrees.
2 Soak sticks in water for 15 minutes.
3 On a lightly floured surface, roll dough out to 1⁄8-inch thickness.
4 Use a 2 1⁄2-inch flower shaped cookie cutter to cut out dough tops and bottoms.
5 Use a 1-inch flower cookie cutter to cut out a center opening in dough tops.
6 Place bottoms on a lightly greased baking sheet and push sticks into bottoms. Brush with egg white, prick dough with fork, and sprinkle with 1⁄4 teaspoon ginger.
7 In a medium bowl, mix together flour, sugar, cinnamon, and remaining ginger. Add molasses and mix until well combined; mixture will be somewhat thick.
8 Place 1 teaspoon of mixture in the center of each bottom. Press down with a spoon to flatten slightly. Add tops and crimp edges together with a fork.
9 Bake for 14–16 minutes, or until golden brown.
10 Remove from oven and cool on a wire rack. Drizzle with Powdered Sugar Icing.
Makes 15-18 pie pops.
Powdered Sugar Icing
- 1 cup powdered sugar
- 1/4 teaspoon vanilla
- 1 tablespoon milk
1 In a small bowl, mix all ingredients together until icing reaches a drizzle consistency.
Makes 1 cup.
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Excerpted from Pie Pops by Marcie Ballard. Recipes Copyright © 2013 Marcie Ballard, Photography copyright © 2013 Susan Hayward. Excerpted by permission of Gibbs Smith. All rights reserved.