LOLLIPOP COOKIES RECIPE: HOW TO MAKE IT
You can use your imagination with this recipe to create designs for any season...the possibilities are endless! Cookie "lollipops" are always a hit with the kids.
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 3 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. Divide dough in half; stir chocolate into one half. Refrigerate for 2 hours or until easy to handle. , On a lightly floured surface, roll out each portion to 1/8-in. thickness. Cut with a 2-1/2-in. cookie cutter. Place 1 in. apart on lightly greased baking sheets. , Bake at 375° for 7-8 minutes or until lightly browned. Remove to wire racks to cool. , For frosting, combine the confectioners' sugar, extract, salt and enough milk to achieve spreading consistency. Frost bottoms of chocolate cookies. Place a wooden stick on each cookie, leaving 3 in. for handle. Top each with a plain cookie. Frost tops; add candies and sprinkles.
Nutrition Facts : Calories 231 calories, FatContent 11g fat (7g saturated fat), CholesterolContent 39mg cholesterol, SodiumContent 210mg sodium, CarbohydrateContent 31g carbohydrate (17g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
CHRISTMAS LOLLIPOP COOKIES RECIPE | LAND O’LAKES
Steps:
- Combine butter, sugar, brown sugar, egg yolks and vanilla in bowl; beat at medium speed until creamy. Add flour, baking powder and salt; beat at low speed until well mixed.
- Divide dough in half. Shape each half into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate at least 2 hours until firm.
- Cut candies in half crosswise to make 48 pieces; set aside.
- Heat oven to 350°F.
- Roll out dough, one-half at a time, on lightly floured surface (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2-inch round cookie cutter. Place half of cookies,4 inches apart, onto ungreased cookie sheets.
- Place egg white and 1 tablespoon water in bowl; beat with whisk until frothy. Press 1 lollipop stick into middle of each cookie on cookie sheet. Top with 1 piece candy. Brush egg white mixture over 1 side of remaining cookies; place over candy, egg wash-side down. Press dough gently around candy; crimp outer edges together to seal, using tines of fork.
- Bake 10-13 minutes or until edges are just beginning to brown. Using spatula, remove to cooling racks. Cool completely.
- Combine powdered sugar, corn syrup, 4 teaspoons water and almond extract in bowl; beat at medium speed until well mixed. Spread glaze over cookies. Decorate with decorator sugars, sprinkles or candies. Let stand until glaze is set.
Nutrition Facts : Calories 480 calories, FatContent 23 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 35 milligrams, SodiumContent 125 milligrams, CarbohydrateContent 66 grams, FiberContent 2 grams, SugarContent grams, ProteinContent 5 grams
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STAINED GLASS WINDOW / LOLLIPOP COOKIES RECIPE - FOOD.COM
This is from the "Dining In" kosher cookbook; these cookies turn out really pretty. As a general rule, I hate working with dough that I need to roll, but I found this one very easy to deal with. I'm copying the recipe verbatim from the cookbook, but I really do not recommend mixing all the ingredients at once!! -- I did that and created a great big floury mess. It's probably a better idea to cream the margarine and sugar, and then alternate between gradually adding the flour and liquid ingredients.
As for crushing the lollipops, I put them in a freezer bag and whacked at them with a rolling pin... triple-bagging is probably a good idea! It would probably work to crush them in a food processor, too.
With the leftover dough from the cutouts, or if you just don't feel like cutting out shapes in the first place, you can make a "thumbprint" type cookie and fill the "wells" with the crushed lollipops.
From food.com
Reviews 5.0
Total Time 35 minutes
Calories 184.8 per serving
From food.com
Reviews 5.0
Total Time 35 minutes
Calories 184.8 per serving
- Allow to cool before removing from tray.
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Christmas treats that are fun to make and eat are a perfect way to spend an afternoon with the family.
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- Combine powdered sugar, corn syrup, 4 teaspoons water and almond extract in bowl; beat at medium speed until well mixed. Spread glaze over cookies. Decorate with decorator sugars, sprinkles or candies. Let stand until glaze is set.
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STAINED GLASS WINDOW / LOLLIPOP COOKIES RECIPE - FOOD.COM
This is from the "Dining In" kosher cookbook; these cookies turn out really pretty. As a general rule, I hate working with dough that I need to roll, but I found this one very easy to deal with. I'm copying the recipe verbatim from the cookbook, but I really do not recommend mixing all the ingredients at once!! -- I did that and created a great big floury mess. It's probably a better idea to cream the margarine and sugar, and then alternate between gradually adding the flour and liquid ingredients.
As for crushing the lollipops, I put them in a freezer bag and whacked at them with a rolling pin... triple-bagging is probably a good idea! It would probably work to crush them in a food processor, too.
With the leftover dough from the cutouts, or if you just don't feel like cutting out shapes in the first place, you can make a "thumbprint" type cookie and fill the "wells" with the crushed lollipops.
From food.com
Reviews 5.0
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