SUGAR COOKIES ON A STICK RECIPE RECIPES

Steps:

• Beat butter and sugar at medium speed with an electric mixer about 5 minutes or until creamy. Add egg yolks and vanilla, beating until blended. Combine flour and salt; gradually add to butter mixture, beating until blended after each addition. Cover and freeze 30 minutes.
• Roll dough to a 3/8-inch thickness on a lightly floured surface. Cut desired shapes using favorite seasonal cutters; place on lightly greased baking sheets, allowing space for craft sticks. Insert 1 craft stick into bottom of each cookie.
• Bake at 350° for 10 to 16 minutes or until edges are golden. (Baking times may vary with different cookie shapes and sizes.) Cool 5 minutes on baking sheets. Slip a metal spatula under cookies to loosen; cool completely on baking sheets.
• Spread a generous amount of Easy Microwave Frosting where each stick and cookie are joined to ensure stability. Let dry about 30 minutes. Spread a thin layer of Easy Microwave Frosting on front side of each cookie, and sprinkle with desired decorations before frosting dries; then dry completely. Store in a cool, dry place.
• Chocolate Cookies on a Stick: Reduce all-purpose flour to 1 3/4 cups, and add 1/2 cup unsweetened cocoa. Proceed with recipe as directed.
• Note: Do not substitute refrigerated cookie dough for this recipe. It contains leavening and tends to spread as it bakes, distorting cookie shapes.

Steps:

• Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line large cookie sheet with cooking parchment paper.
• In large bowl, break up cookie dough. Add flour; stir with spoon or hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Place cookie dough on cookie sheet; press into 15x8-inch rectangle. With pizza cutter or sharp knife, cut dough into 30 (4x1-inch) sticks (do not separate).
• Bake 12 to 15 minutes or until edges are light golden brown. Cool 2 minutes. Cut into 30 sticks with pizza cutter or sharp knife. Cool 1 minute; remove from cookie sheets to cooling racks, separating into cookie sticks. Cool completely, about 20 minutes.
• Meanwhile, in small bowl, melt candy coating as directed on package. Dip one end of each stick into candy coating; dip or sprinkle with sugar crystals.