Dora's Magic Wand Cookies

Add a little magic to their next treat with these star-shaped cookies on a stick. A hard candy center is the secret to their sparkly centers.

Catch Dora every day on Nick & Nick Jr.

Ingredients

• 2/3 cup all-purpose flour
• 1 tube (16.5 oz.) refrigerated sugar cookie dough
• 1 2/3 cup confectioners' sugar
• 2 tbsp. egg white powder (Just Whites)
• 3 tbsp. warm water
• 20 pink hard candies, crushed (Jolly Rancher)
• 3 tbsp. each, blue, yellow and orange decorating sugars

Supplies

• 3 cookie sheets
• Aluminum foil
• 3 1/2- or 4-in. star-shaped cookie cutter
• 1 1/2-in. star-shaped cookie cutter
• 18 (8-in.) lollipop sticks
• Electric mixer
• Plastic wrap
• 2 small, plastic resealable bags

Directions

1. Step 1

   Preheat the oven to 350°F. Line three cookie sheets with aluminum foil.

2. Step 2

   Knead the flour into the sugar cookie dough until smooth. Roll out the cookie dough on a lightly floured surface to a 1/4-inch thickness. Cut out as many 3 1/2- or 4-inch star shapes with a cookie cutter. Transfer the cut-outs to the prepared cookie sheets, about 2 inches apart. Cut out a center star using the 1 1/2-inch cookie cutter and remove the cut-out. Re-roll the scraps to make about 18 star cut-outs. Insert a lollipop stick into the dough, about 3/4 inch into the dough. Repeat with the remaining cut-outs.

3. Step 3

   Bake until cookies are just golden and firm, about 10 to 12 minutes. Transfer to a wire rack.

4. Step 4

   While the cookies are baking, you can make the royal frosting. Combine the confectioners' sugar, egg white powder, and 2 tablespoon of the water in a large bowl with an electric mixer on low speed. Add an additional 1 tablespoon of water and beat until just smooth and thick. While you're not working, keep covered with plastic wrap to prevent drying.

5. Step 5

   Place the unwrapped hard candies in a resealable bag. Using the back of a pan break the candies into small pieces on a hard surface. Sprinkle about 1 tablespoon of the broken candies into the opening of the cookies. Return to the oven and bake until the candies are smooth, about 3 to 4 minutes longer. Transfer to a wire rack and let cool completely.

6. Step 6

   Gently peel the cooled cookies from the foil. Spoon the colored sugars into separate small bowls. Spoon the royal frosting into a plastic bag. Seal the bag and snip a very small corner from the bag. Working on one cookie at a time, pipe decorations around the edge of the cookie. Sprinkle the royal frosting while it is still wet with one of the colored sugars to coat and cover the candy center. Repeat with the remaining cookies, frosting, and sugar.

Nurtition Facts

• Calories: 260
• Total Fat: 6g
• Saturated Fat: 1g
• Trans Fat: 1g
• Cholesterol: 5mg
• Sodium: 118mg
• Total Carbs: 50g
• Fiber: 1g
• Sugar: 38g
• Protein: 2g