Clover Cookie Pops Recipes

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SLICE AND BAKE CLOVER COOKIES RECIPE



Slice and Bake Clover Cookies Recipe image

These bright and cheery slice and bake clover cookies are sure to be the hit of your St. Patrick's Day celebration!

Provided by Natalie

Categories     Cookies

Time 4h30m

Number Of Ingredients 12

¾ c. salted butter (room temperature)
⅓ c. brown sugar (packed)
⅓ c. granulated sugar
1 large egg
2 tsp. vanilla extract
½ tsp. almond extract
2 c. all-purpose flour
¼ tsp. kosher sea salt
¼ tsp. green gel food coloring
1 egg white
1 tbsp. water
¼ c. rainbow nonpareil sprinkles

Steps:

  • In the bowl of a stand mixer or a large mixing bowl (with a hand mixer), beat butter and sugars for 2-3 minutes until light and fluffy. Add egg, vanilla and almond, mix until combined. Add the flour and salt, mix until a soft dough forms.
  • Divide the dough into two balls. Wrap one ball in plastic wrap and set aside. Fold the green food coloring into the remaining ball until it is a uniform color. Flatten into a 1-inch thick disk. Wrap in plastic wrap and place in the refrigerator along with the ball of dough. Chill for 3 hours.
  • Remove the green dough, using a clover shaped cookie cutter, cut as many clovers as you can out of the dough, re-rolling the dough as needed.
  • In a small bowl, whisk together the egg white and water. Brush over the tops of each clover, and stack into a tall "tower." You want the clovers to be lined up as evenly as possible. Lay the tower down, so that it's one long log of clovers. Wrap with plastic wrap and freeze for 30 minutes.
  • Break the ball of dough into several pieces and roll into ropes. When the clover log is ready, remove it and line the clovers with the long ropes. You want to encase the clovers completely. Press tightly, then roll on a lightly floured surface into a smooth log. Brush the outside with egg wash, then roll in the sprinkles. I used a loaf pan to do this and it worked really well. Return to the freezer for 30 minutes.
  • Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone mat. Slice the log into ¼" thick slices. Place 12 on a baking sheet at a time. Bake for 10-12 minutes, remove from the oven and allow to cool on the sheet for 3 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 330 kcal, Sugar 18 g, Sodium 158 mg, Fat 13 g, SaturatedFat 8 g, Carbohydrate 48 g, Fiber 1 g, Protein 5 g, Cholesterol 45 mg, TransFat 1 g, UnsaturatedFat 4 g, ServingSize 1 serving

CLOVER COOKIE POPS



Clover Cookie Pops image

Celebrate St. Patrick's Day with these clover leaf shaped pops made using Betty Crocker® double chocolate chunk cookie mix and frosting - perfect for dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 14

Number Of Ingredients 8

1 pouch Betty Crocker™ double chocolate chunk cookie mix
1/4 cup vegetable oil
1 egg
14 craft sticks (flat wooden sticks with round ends)
1 container Betty Crocker™ Whipped fluffy white frosting
1/4 teaspoon kelly green paste food color
1/8 teaspoon lime green paste food color
Green sanding sugar, if desired

Steps:

  • In food processor, place cookie mix. Cover; process 10 seconds or until chocolate chunks are finely chopped. Add oil and egg. Cover; process with on-and-off pulses until dough forms. Refrigerate 1 hour.
  • Heat oven to 350°F. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 3-inch clover-shaped cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart. Insert 1 craft stick halfway into center of each cookie.
  • Bake 8 to 10 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely.
  • Divide frosting between 2 small bowls; tint 1 bowl with kelly green food color and 1 bowl with lime green food color. Frost half of the cookies with each color. Decorate with sanding sugar. Spoon remaining frosting into separate resealable food-storage plastic bags; cut off tiny corner of bags. Squeeze bag to pipe shamrock outlines on cookies. Let stand until set.

Nutrition Facts : Calories 260, Carbohydrate 38 g, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 180 mg

FLOWER COOKIE POPS



Flower Cookie Pops image

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield 14 cookies

Number Of Ingredients 3

14 small spherical lollipops in assorted colors, such as Dum Dum Pops
One 16.5-ounce tube ready-made sugar cookie dough, at room temperature
2 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the lollipops 2 inches from the edge of the pan and 4 inches apart.
  • Mix the cookie dough with the flour until it is an even texture. Use a round teaspoon measuring spoon to form leveled half circles. Use your finger to gently ease the dough out of the spoon. Place 5 of the half circles, rounded-side up, around each lollipop, leaving a little space so that they are not quite touching.
  • Bake the cookies, rotating the pans top to bottom and front to back midway through baking, until the candy melts and the cookies are slightly puffed and just golden, 12 to 14 minutes. Let cool on the pans until the candy hardens, about 10 minutes.

COLORFUL COOKIE POPS



Colorful Cookie Pops image

Surprise your kids with these colorful cookie pops that are made using Gold Medal® flour - perfect dessert that can be ready in 45 minutes.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 18

Number Of Ingredients 9

1 cup sugar
1 cup butter or margarine, softened
1/2 teaspoon vanilla
1 egg
2 2/3 cups Gold Medal™ all-purpose flour
About 6 drops red food color
About 6 drops green food color
About 18 flat wooden sticks with rounded ends
Betty Crocker™ candy sprinkles or colored sugars, if desired

Steps:

  • Heat oven to 375°F. Mix sugar, butter, vanilla and egg in large bowl with spoon until smooth. Stir in flour. Divide dough in half. Stir red food color into one half of dough; stir green food color into other half of dough.
  • Shape dough into 1 1/2-inch balls, using some of each color of dough for each ball. Place balls 2 inches apart on ungreased cookie sheet. Insert wooden stick into side of each ball. Press bottom of glass onto dough to grease, then dip into sugar; press on balls until 1/4-inch thick. Press candy sprinkles into dough or sprinkle with colored sugars.
  • Bake 9 to 11 minutes or until slightly firm and edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.

Nutrition Facts : Calories 205, Carbohydrate 25 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 70 mg

ALIEN COOKIE POPS



Alien Cookie Pops image

All you need is a few drops of neon green food coloring and some candy eyeballs to transform white chocolate-covered sandwich cookies into an eerily fun Halloween treat. These alien cookie pops are great for parties or a fun everyday treat.

Provided by Justin Chapple

Categories     dessert

Time 1h

Yield 14 to 16 servings

Number Of Ingredients 5

14 to 16 double-stuffed chocolate sandwich cookies, such as Oreos
One 12-ounce bag white chocolate chips
1 tablespoon coconut oil
4 to 6 drops neon green food coloring
Small or large candy eyeballs, such as Wilton

Steps:

  • Line a large baking sheet with parchment paper. Carefully insert a 4-inch lollipop stick into the creme center of each sandwich cookie and arrange them on the prepared baking sheet.
  • Add the white chocolate chips and coconut oil to a large microwave-safe bowl. Microwave on high for 45 seconds, then stir with a rubber spatula. Continue to microwave on high in 15-second intervals, stirring in between each, until just melted and the mixture is smooth. Vigorously stir in the food coloring until the desired color is achieved.
  • Working carefully but quickly, hold a cookie by the lollipop stick, place over the bowl and use a small spoon or offset spatula to cover the cookie with the neon green chocolate. Transfer back to the baking sheet and immediately decorate with eyeballs. Repeat with the remaining cookies and neon green chocolate. Let the lollipops set for 30 minutes before serving.

CLOVER COOKIES



Clover Cookies image

Sprinkle a little luck on your sugar cookies. Draw your own stencil or use our template to create the clover design.

Provided by Martha Stewart

Yield Makes 50

Number Of Ingredients 8

4 cups sifted all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter
2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
Green sanding sugar

Steps:

  • Sift together flour, salt, and baking powder into a large bowl; set aside. Combine butter and granulated sugar in the bowl of an electric mixer fitted with paddle attachment; cream on high speed until fluffy. Beat in eggs
  • Reduce speed to low. Add flour mixture in two additions, mixing until well combined. Mix in vanilla. Divide dough in half, and cover with plastic wrap; refrigerate 30 minutes.
  • Preheat oven to 350 degrees. Roll out 1 piece of dough on a lightly floured work surface 1/8 inch thick. With a 3-inch cookie cutter, cut out 25 rounds. Working with 1 round at a time, place clover stencil on top; sprinkle surface with sanding sugar.
  • Arrange rounds on parchment- or nonstick baking mat-lined baking sheets. Refrigerate until firm, about 15 minutes, or until ready to bake. Repeat process with remaining dough.
  • Bake, one sheet at a time, until edges just start to brown, 10 to 12 minutes. Let cool completely on sheets on wire racks. Store cookies in an airtight container for up to 5 days.

QUICK CHOCOLATE CHIP COOKIE POPS



Quick Chocolate Chip Cookie Pops image

My family prefers milk chocolate to dark or semisweet chocolate, so I created this recipe. Baking the pops on a stick makes them fun, but the cookies are just as delicious by themselves.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 12 dozen.

Number Of Ingredients 11

2 cups butter, softened
1-1/2 cups sugar
1-1/2 cups packed brown sugar
3 eggs
1 tablespoon vanilla extract
4-3/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon salt
3 cups milk chocolate chips
2 cups chopped pecans
12 dozen Popsicle sticks

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Transfer to a larger bowl if necessary. Stir in chocolate chips and pecans. , Drop by rounded teaspoonfuls 3 in. apart onto ungreased baking sheets. Insert a wooden stick into each cookie if desired. Bake at 375° for 10-12 minutes or until lightly browned. Cool for 1 minute before removing to wire racks.

Nutrition Facts : Calories 170 calories, Fat 10g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 121mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

COOKIE POPS ON A STICK!!



Cookie Pops on a Stick!! image

Cookie pops for bouquets or centerpieces 'On Sticks'. Vanilla is the standard flavoring but just about any flavoring (extract) can be used try almond, maple, lemon, orange - you be the judge! This double recipe is easily halved.

Provided by The Compulsive Cookie

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 24

Number Of Ingredients 6

2 cups butter, softened
1 teaspoon baking soda
2 ½ cups white sugar
1 teaspoon vanilla extract
4 ½ cups self-rising flour
24 popsicle sticks

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Combine butter or margarine, baking soda, white sugar and your favorite extract flavor. Beat these ingredients together with an electric mixer until fluffy. Add self-rising flour Beat well.
  • Roll dough into walnut sized balls. Place them two inches apart onto the cookie sheet and flatten slightly. Press ice cream stick into the flattened side of the cookie, and press down. This way, you know how large the cookie will be when baked. Add whatever topping to each cookie you like, OR, before pressing stick into the cookie, roll each cookie into sprinkles first, then flatten.
  • Bake until edges are lightly golden.

Nutrition Facts : Calories 299.7 calories, Carbohydrate 38.3 g, Cholesterol 40.7 mg, Fat 15.6 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 9.8 g, Sodium 459.1 mg, Sugar 20.9 g

CHOCOLATE CHIP COOKIE POPS



Chocolate Chip Cookie Pops image

Set out a basket of these pleasing "lollipops" at your next bazaar or family event and watch them disappear! You can easily create characters by icing the cookies with store-bought frosting like the CT home economists did here or serve them plain just as Jan Cassidy of El Reno, Oklahoma often does. "Our children love eating cookies either way," Jan details. "What I enjoy is the fact that serving the sweets on sticks like this keeps messy hands to a minimum."-Jan Cassidy, El Reno, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 15

1 cup butter, softened
1 cup packed brown sugar
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups quick-cooking oats
1 cup semisweet chocolate chips
30 wooden Popsicle or craft sticks
1 can (16 ounces) vanilla frosting
Food coloring
M&M's or other candies in assorted colors

Steps:

  • In a large bowl, cream butter and sugars. Add eggs and vanilla; mix well. Combine flour, salt, baking powder and baking soda; add to creamed mixture. Stir in oats and chocolate chips. , Shape into 1-1/2-in. balls; cover and chill for 1 hour. Place 4 in. apart on greased baking sheets; push a stick into the side of each ball. Bake at 350° for 15-18 minutes. Cool 1 minute before removing to wire racks; cool completely. , Tint vanilla frosting with food coloring (or use some as is); decorate cookies as desired with frosting and candies (adhere candies to cookies using a drop of frosting).

Nutrition Facts :

CARAMEL COOKIE POPS



Caramel Cookie Pops image

You can substitute any type of nuts for the pecans and dip the pops in whatever else you'd like.

Provided by benson_lorraine

Categories     Desserts     Cookies

Time 45m

Yield 48

Number Of Ingredients 12

½ cup butter, softened
¼ cup confectioners' sugar
¼ cup packed brown sugar
¼ teaspoon salt
1 egg
½ teaspoon vanilla extract
2 cups all-purpose flour
½ cup miniature semisweet chocolate chips
48 round wooden toothpicks
1 cup finely chopped pecans
1 (11 ounce) package caramel bits (such as Kraft®)
2 tablespoons water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
  • Beat butter, confectioners' sugar, brown sugar, and salt together in a bowl until light and fluffy. Add egg and vanilla extract; beat until smooth. Gradually beat flour into butter mixture until dough is smooth; stir chocolate chips into dough.
  • Shape dough into 1-inch balls and place 2-inches apart on prepared baking sheets.
  • Bake until cookies are set, 10 to 12 minutes. Immediately press a round toothpick into the center of each cookie; remove to wire racks to cool completely.
  • Place pecans in a shallow bowl. Line a flat work surface with a sheet of waxed paper.
  • Stir caramels and water together in a saucepan over medium-low heat until caramels melt and mixture is smooth, 3 to 5 minutes.
  • Hold a cookie by the toothpick and dip it into the caramel mixture, turning to coat completely. Remove from caramel and let any excess caramel drip off into the saucepan. Immediately dip the bottom and sides of each caramel-coated cookie into pecans. Transfer to wax paper to cool until set. Repeat with remaining cookies.

Nutrition Facts : Calories 94.9 calories, Carbohydrate 12.2 g, Cholesterol 9.4 mg, Fat 4.9 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 43.8 mg, Sugar 7.1 g

COOKIE CUTTER ICE CREAM POPS RECIPE BY TASTY



Cookie Cutter Ice Cream Pops Recipe by Tasty image

Here's what you need: strawberry ice cream, white chocolate chip, coconut oil, yellow food coloring, green sanding sugar, pineapple cookie cutter, ice pop sticks, metal skewer, offset spatula

Provided by Matthew Johnson

Categories     Desserts

Time 13h5m

Yield 8 pops

Number Of Ingredients 9

65 oz strawberry ice cream, softened
3 cups white chocolate chip
½ cup coconut oil
60 drops yellow food coloring
green sanding sugar, for sprinkling
pineapple cookie cutter, 3X5 in (7cmn X 12 cm)
8 ice pop sticks
metal skewer
offset spatula

Steps:

  • Line a baking sheet with parchment paper.
  • Scoop the softened ice cream onto the baking sheet, distributing evenly. Use a large offset spatula to spread the ice cream in an even layer. Cover the ice cream with a second piece of parchment paper. Freeze for at least 6 hours, up to overnight. Place another baking sheet in the freezer to chill.
  • Fill a bowl large enough to fit the cookie cutter with hot water.
  • Remove the empty chilled baking sheet from the freezer and line with parchment paper.
  • Remove the ice cream from the freezer. Peel the top layer of the parchment paper off the ice cream. Working quickly, dip the cookie cutter in the hot water and press into the ice cream to cut out shapes. You may need to wiggle the cookie cutter around a little to get the shape to release. Use an offset spatula to transfer the shapes to the clean baking sheet. Return to the freezer.
  • Fill a medium bowl with very hot water.
  • Remove the ice cream pops from the freezer. Place a metal skewer into the hot water for 10 seconds. Working carefully and quickly, insert the skewer 3 inches (7 cm) into the base of a pineapple pop. Remove the skewer and immediately insert a popsicle stick into the space created by the skewer. Repeat with the remaining pops.
  • Return the pops to the freezer for 1 hour.
  • While the pops set, make the magic shell. In a wide and shallow microwave-safe dish, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until melted and smooth.
  • Continue stirring the magic shell until it cools down, about 3 minutes. Add the yellow food coloring, a few drops at a time, and stir until a pale, buttercup yellow color is achieved.
  • Remove the ice pops from the freezer. Pick up a pop by the stick and quickly dip the ice cream into the magic shell to coat completely. Sprinkle green sanding sugar over the top section of the pineapple to resemble the crown. Repeat with the remaining pops.
  • Return the pops to the freezer for 10 minutes to set and harden completely. Store in the freezer until ready to eat.
  • Enjoy!

Nutrition Facts : Calories 974 calories, Carbohydrate 87 grams, Fat 67 grams, Fiber 0 grams, Protein 13 grams, Sugar 85 grams

CARAMEL CORN POPS RECIPE



Caramel Corn Pops Recipe image

Provided by Camille

Number Of Ingredients 5

1 (8 oz) bag of Barrel O? Fun Corn Pops (not the cereal- these are the kind that you would find on the potato chip/popcorn aisle)
1/2 cup butter or margarine
1/2 cup light corn syrup
1 cup brown sugar
1 teaspoon baking soda

Steps:

  • Preheat the oven to 250 degrees F.
  • Pour corn pops into two 9x13" pans.
  • In a saucepan over medium high heat, mix together butter, corn syrup, and brown sugar.
  • Cook for two minutes or until it starts to bubble around the edges.
  • Remove saucepan from heat.
  • Stir in baking soda (this helps coat the corn pops) and whisk until it's completely mixed.Pour caramel mixture evenly over the corn pops and gently stir in the pan until all the pops are evenly coated.
  • Place pans in oven and cook for 45 minutes, stirring every 10-15 minutes.
  • Remove the pans from the oven and dump the pops on wax paper.
  • Break into pieces and enjoy!

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From popsugar.com


CLOVER COOKIES | POPSUGAR FOOD
2010-03-09 Clover Cookies. From Martha Stewart. Ingredients. 4 cups sifted all-purpose flour, plus more for dusting 1/2 teaspoon salt 1 teaspoon baking powder 1 cup (2 sticks) unsalted butter
From popsugar.com


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