Christmas Tree Cookie Ball Pops Recipes

CHRISTMAS COOKIE POPS

Steps:

• Heat oven to 375°F.
• Stir cookie mix, butter, flour and egg in medium bowl until dough forms. Divide dough in half. Stir green food color, a drop at a time, into part of dough used to make Christmas Trees until desired color is reached. Roll dough on floured surface until about 1/4 inch thick. Cut green dough with 3 1/2- to 5-inch Christmas tree cookie cutter; cut white dough with 3 1/2- to 5-inch snowman cookie cutter. Place 2 inches apart on ungreased cookie sheet. Carefully insert a wooden stick into bottom of each cookie.
• Bake 10 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes. Decorate as directed below. Christmas Trees: Leave frosting white OR stir a few drops green food color into frosting if desired; spread baked cookies with frosting. Sprinkle with colored sugar. Press tiny candies into frosting for tree decorations. To make star for top of tree, flatten large yellow gumdrop by rolling with rolling pin; cut into star shape with sharp knife. Place on cookie. Snowmen: Spread baked cookies with frosting. To make hat, flatten large black gumdrop by rolling with rolling pin; cut into hat shape with sharp knife. Place on cookie. To make scarf, cut long strip from any red variety Betty Crocker Fruit by the Foot® chewy fruit snack roll; cut small slits into ends of scarf with scissors to look like fringe. Place around neck of snowman. Use raisins or candy for eyes, nose and buttons. Attach small unwrapped candy cane to snowman.

CHRISTMAS TREE COOKIE POPS

Steps:

• Heat oven to 350°F. Make cookie dough as directed on pouch for cutout cookies. On work surface sprinkled lightly with flour, roll dough 1/4 inch thick. Use various sizes tree-shaped cutters to cut trees from dough, rolling and rerolling dough as necessary.
• Place cookies on ungreased cookie sheet. Press paper lollipop stick into center of each cookie. Bake 10 to 12 minutes or until edges are set and cookies are light golden brown. Cool 5 minutes on cookie sheets; remove to cooling rack to cool completely, about 30 minutes.
• Divide frosting into 3 or 4 bowls; color with assorted shades of green food color. Frost cookies with frosting; decorate as desired.

CHRISTMAS TREE COOKIE BALL POPS

Steps:

• Mix cream cheese and cookie crumbs until blended.
• Shape into 40 (1-inch) balls. Mix melted chocolate and food coloring until blended. Dip 1 lollipop stick in melted chocolate, then insert chocolate-dipped end into center of 1 cookie ball. Place on waxed paper-covered rimmed baking sheet. Repeat with remaining cookie balls. Freeze 10 min.
• Dip balls in remaining chocolate; return to baking sheet. Decorate with decorating icing and candies as shown in photo. Refrigerate 1 hour or until chocolate coating is firm.

CHRISTMAS ORNAMENT CAKE POPS WITH MIRROR GLAZE

Steps:

• For the cake pops: Prepare and bake the cake according to the package directions for a 9-by-13-inch pan. Let cool completely.
• Meanwhile, put the white chocolate and heavy cream in a small microwave-safe bowl. Microwave on high in 30 second intervals until melted and smooth, stirring halfway through, about 1 minute. (You can also use a double boiler.) Carefully remove from the microwave and add the orange extract; stir to combine.
• When cool, crumble the cake finely into a large bowl and add the dried cranberries and orange-white chocolate ganache. Mix with a rubber spatula or your hands until the mixture is very well combined, completely moistened and holds together when pinched.
• Using a 3/4-ounce scoop, scoop rounded mounds of the mixture and shape into balls and place on a baking sheet. You should have about 36 balls. Refrigerate until firm, about 30 minutes.
• For the white chocolate shell: Put the white chocolate chips and vegetable shortening in a medium microwave-safe bowl. Microwave on high in 30 second intervals until melted and smooth, stirring halfway through, about 1 minute. (You can also use a double boiler.) Carefully remove from the microwave and stir once more to make sure no lumps remain.
• Dip the tip of a lollipop stick into the chocolate shell and stick halfway into a cake ball. Dip the entire cake ball in the chocolate shell, letting any excess drip off, then press the stick into the Styrofoam block to stand upright. Repeat with the remaining balls and sticks. Refrigerate the cake pops until completely chilled and set, about 1 hour.
• For the mirror glaze: Sprinkle the gelatin over 1/4 cup water in a small bowl; stir and set aside 5 minutes. Combine the remaining 3/4 cup water in a small saucepan with the granulated sugar and sweetened condensed milk. Bring to a simmer over medium-high heat until the sugar has dissolved, about 3 minutes. Remove from the heat, then add the gelatin mixture and stir to dissolve.
• Put the white chocolate chips in a large bowl and set a fine-mesh strainer on top. Pour the gelatin mixture through the strainer to catch any small lumps; remove the strainer. Let stand 5 minutes for the chocolate to soften, then stir with a rubber spatula until smooth. Tint with food coloring (divide the glaze in half if you are using more than 1 color), then let sit, stirring occasionally, until thickened and a thermometer registers 90 degrees F. Transfer to a tall, wide glass container (such as a wide-mouth mason jar) for easy dipping.
• Working one at a time, dip the cake pops into the mirror glaze to completely coat letting any excess drip off. Return to the foam board (it may continue to drip for a minute or two). Transfer to the refrigerator to set completely, about 1 hour. (Even after setting, mirror glaze stays sticky, so make sure to space the pops apart).
• Using a small, clean art brush, dust the peanut butter cups with edible gold pearl dust, then place one on top of each cake pop "ornament" (see Cook's Note). Keep chilled until ready to serve.

CHRISTMAS TREE CHEESECAKE POPS

Steps:

• Line a baking sheet with parchment paper.
• Cut the cheesecake into 8 even wedges. Firmly insert a wooden ice pop stick into the short side of each cheesecake slice, about 2 1/2 inches deep. Transfer to the prepared baking sheet and freeze until solid, at least 6 hours and up to overnight.
• Line a second baking sheet with parchment paper.
• Add the green candy melting wafers and coconut oil to a tall wide-mouth microwave-safe container. Microwave in 30-second intervals, stirring in between each, until the melting wafers and coconut oil are melted and the mixture is smooth, about 1 minute 30 seconds.
• To make a plain tree: Dip a frozen cheesecake slice in the candy melts to fully coat. Transfer to the prepared baking sheet and immediately sprinkle with green sprinkles. Dip the bottom of a gold star dragee in the candy melts and press on the top of the tree.
• To make a tree with rainbow lights: Follow the directions above for a plain tree, quickly sprinkling a few a few rainbow nonpareils over the green sprinkles. Add a gold star as above.
• To make a tree with white lights: Follow the directions above for a plain tree, quickly sprinkling a few silver nonpareils over the green sprinkles. Add a gold star as above. Attach a small round piping tip to the tube of white decorating icing and pipe a garland on the tree.
• To make a tree with snow: Follow the directions above for a plain tree, quickly sprinkling a few white nonpareils over the green sprinkles. Add a gold star as above.
• Freeze the pops until ready to serve. Use a sharp knife to trim any frozen candy melt drips from the sides of the pops. Let sit at room temperature for 10 minutes before serving, or serve frozen.

CHRISTMAS TREE COOKIE BALLS

Steps:

• Mix cream cheese and cookie crumbs until blended. Shape into 10 (1-inch) balls, using a level tablespoon for each. Place on a waxed paper-covered baking sheet. Shape remaining cream cheese mixture into 2 cubes. Add to baking sheet. Freeze 15 minutes.
• Microwave white chocolate in microwaveable bowl on HIGH for 30 seconds; stir. Microwave 30 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted.
• Dip each cube-shaped cookie ball into white chocolate using a fork, letting any excess drip back into the bowl; return to baking sheet. Stir green food coloring into remaining chocolate. Dip each of the remaining cookie balls into the tinted chocolate; return to baking sheet. Top immediately with sprinkles. Refrigerate 15 minutes or until chocolate is firm.
• Decorate cube-shaped pieces with red decorating gel to resemble presents. Arrange green cookie balls on a platter to resemble a Christmas tree. Add pretzel piece for the trunk. Place cookie ball presents under the tree.

CHRISTMAS TREE COOKIES

Steps:

• Mix confectioners' sugar, butter or margarine, egg, vanilla, and almond extract. Stir in flour, baking soda, and cream of tartar. Cover and refrigerate for 2 hours.
• Heat oven to 375 degrees F (190 degrees C). Divide dough into halves. On lightly floured cloth-covered board, roll each half out to 3/16 inch thick. on lightly floured cloth-covered board. Cut into Christmas shapes.
• Bake on parchment lined baking sheets for 7 to 8 minutes. Let cool on wire racks and decorate as desired.

CHRISTMAS TREE POPS

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a 20cm round cake tin and line the base with a circle of baking parchment.
• Put the butter in a big mixing bowl with the sugar and vanilla extract, and mix until it looks creamy. Crack in the eggs, one at a time, mixing after each one. Sift the flour and cocoa together, add to the bowl with the milk and stir everything together until smooth. Spoon into the cake tin and use the back of a wooden spoon to spread the top to make it as flat as you can. Bake for 20 mins until a skewer poked into the centre comes out clean, with just cake crumbs stuck to it, not wet batter. Leave the cake to cool completely in the tin on a wire rack.
• Remove the cake from the tin and use a serrated knife to cut it into 8 wedges. Turn each one so that the round, outside edge is facing you, and push a lollipop or cake pop stick through the middle of the outside edge. Remember to leave enough of the stick poking out for you to hold.
• Mix the food colouring and icing sugar with enough water to make an icing that is a bit runny, but still quite stiff. Try drizzling a bit on a spare piece of paper; you want it to stay in strips, not run all over the place.
• Spoon some icing over each cake wedge (you can cover it completely or drizzle lines across them in a tree shape). Decorate with sugar snowflakes and mini Smarties, then lift onto a wire rack and leave to set completely (this will take a few hours). Iced cakes will keep in the tin for up to 2 days. The un-iced cake can be frozen for up to 6 months. Defrost completely before cutting and decorating.

CHRISTMAS TREE CRISPY POPS

Steps:

• Melt the marshmallows and golden syrup in a pan, then stir in Rice Krispies. Working quickly, pack the mixture into ice cream cones and push a lolly stick into the middle of each one. Chill the cones for 1 hr until completely firm. Mix icing sugar with green food colouring and enough water to make a thick icing. Dip the cones into the icing and decorate with sweets and sprinkles. Prop up on a wire cooling rack to set.