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Gingerbread-Man Wreath

Invite these friendly characters to hang around for the holidays. Before baking,
lay gingerbread men in a circle, overlapping feet and hands (moisten dough with
water so it will stick). After baking, let cool; then thread ribbon through spaces
between the cookies. Display in a cool, dry place.

Gingerbread-Man Wreath How-To
Makes 1 wreath

3 cups all-purpose flour, plus more for work surface
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, softened
1/2 cup packed dark-brown sugar
2 teaspoons ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon freshly ground pepper
3/4 teaspoon salt
1 large egg
1/2 cup dark unsulfured molasses
Sanding sugar, for sprinkling

1. Sift together flour, baking soda, and baking powder in a large bowl; set aside.
Put butter and brown sugar into an electric mixer fitted with the paddle

attachment; mix on medium speed until fluffy. Mix in spices and salt, then egg
and molasses. Reduce speed to low. Add flour mixture; mix until just combined.
Divide dough in half, and shape each half into a disk. Wrap in plastic wrap, and
refrigerate until firm, at least 1 hour.

2. Line a 16-by-14-inch baking sheet with parchment paper. Using a plate or
cake pan as a template, draw an 8- to 9-inch circle on the parchment; set aside.

3. Remove 1 piece of dough from refrigerator; let stand at room temperature until
slightly softened, 5 to 10 minutes. Roll out dough on a piece of lightly floured
parchment to a 1/4-inch thickness. To prevent dough from sticking as you roll it,
loosen the dough from the work surface with an offset spatula and dust with flour
as needed. Freeze until very firm, about 15 minutes. Repeat with remaining
dough.

4. Preheat oven to 350 degrees. Remove dough from freezer. Working quickly, cut
into gingerbread-man shapes with a 3-inch cutter. You will need about 18 in all.
If your dough becomes too soft, freeze for 5 to 10 minutes. Transfer cookies to
baking sheet. Freeze until firm, about 15 minutes.

5. Arrange gingerbread men around circle, centering on the line and overlapping
slightly. Lightly brush between overlapping hands and feet with a wet pastry
brush; gently press together. Sprinkle with sanding sugar. Freeze until firm,
about 15 minutes.

6. Bake, rotating halfway through, until crisp and golden around edges, 13 to 15
minutes. Let cool completely on sheet on a wire rack. Weave a ribbon through
wreath; hang away from heat or moisture. The wreath will last up to 2 months.