RED AND WHITE SWIRL LOLLIPOP RECIPES

Steps:

• Heat oven to 400°F.
• Beat sugar, butter, egg and peppermint extract in large bowl at medium speed, scraping bowl often, until creamy. Add flour and baking soda, beating at low speed until well mixed.
• Divide dough in half. Tint one-half with red food color. If desired, tint remaining half of dough with white food color.
• Shape red dough into 36 (3/4-inch) balls; shape white dough into 36 (3/4-inch) balls. Refrigerate 10 minutes.
• Create cookies by working with individual chilled dough balls on lightly floured surface. Roll 1 red ball into 3-inch rope. Repeat with 1 white ball. Roll both colors together stretching to form 12-inch rope, twisting as you roll. Pinch dough at both ends. Loosely coil rope into round spiral shape. Repeat with remaining dough balls.
• Place cookies onto ungreased cookie sheets. Insert lollipop stick into side of each cookie, pushing stick to center.
• Bake 5-8 minutes or until set, but not browned. Let stand on cookie sheet 5 minutes; remove to cooling rack. Cool completely.

Steps:

• Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In large microwavable bowl, microwave white chips uncovered on High 1 minute. Spoon frosting over chips. Microwave on High 30 seconds; stir. If necessary, continue to microwave in 15-second increments until mixture can be stirred smooth.
• Place 3/4 cup fudge mixture into each of 2 small bowls, leaving remaining untinted fudge mixture in bowl. Tint 1 bowl green and 1 bowl red by stirring in each food color to desired color.
• Drop heaping tablespoons of green, red and white fudge mixture in bottom of pan to create random pattern. Pull table knife through layers for marbled design. Refrigerate uncovered until set, about 1 hour.
• Remove from pan by lifting foil; peel foil away. Cut into 8 rows by 8 rows. Store covered in refrigerator.