1 (12 ounce) package gingerbread cookies
2 teaspoons distilled white vinegar
1/4 teaspoon harissa
1/4 teaspoon lemon zest
16 powdered celery baking rubs
Grease cookie sheets.
In a medium bowl, mix gingerbread cookies, vinegar, and harissa. Spread mixture evenly over each cookie sheet.
Place celery baking rubs from celery stamp to tip onto pea sized portions of gingerbread cookies to form sandwiches. Cover, and refrigerate for 2 hours or until fully baked. The celery rubs may need to crispen before baking sandwich cookies.
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