COOKIE STICKS
If you have a craving for cookies and you want them now, these yummy strips take just a few minutes to make from start to finish. -Kathy Zielicke, Fond du Lac, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the oil, sugars, egg and vanilla. Combine the flour, baking soda and salt; gradually add to sugar mixture and mix well. Divide dough in half. , On a greased baking sheet, shape each portion into a 15x3-in. rectangle about 3 in. apart. Sprinkle chocolate chips and, if desired, nuts over dough; press lightly. , Bake at 375° for 6-7 minutes. (Bake for 8-9 minutes for crispier cookies.) Cool for 5 minutes. Cut with a serrated knife into 1-in. strips; remove to wire racks to cool.
Nutrition Facts : Calories 93 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 54mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
COOKIES ON A STICK
As folks munch on these peanut butter cookies, they're delighted to uncover the candy bar surprise tucked inside. -Delores Wallace, Jacobsburg, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 cookies.
Number Of Ingredients 11
Steps:
- In a large bowl, cream the butter, peanut butter and sugars. Add egg; beat well. Beat in vanilla. Combine the flour, baking powder and baking soda; gradually add to creamed mixture., Insert a lollipop stick into a side of each candy bar until stick is nearly at the opposite side. Press 1 heaping tablespoon of dough around each candy bar until completely covered. Press dough tightly around the end of the candy bar and the stick. , Place 3 in. apart on lightly greased baking sheets. Bake at 350° for 14-16 minutes or until cookies are set. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 198 calories, Fat 10g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 144mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
CHRISTMAS COOKIE STICKS
Betty Crocker® frosting provides a simple addition to these distinctive cookie sticks that can be made ready in an hour. Perfect for the holiday season!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 20
Number Of Ingredients 9
Steps:
- Mix powdered sugar, butter, soft drink mix, vanilla and egg in large bowl with spoon. Stir in flour and cream of tartar. Cover and refrigerate at least 30 minutes.
- Heat oven to 375°F. Divide dough into 20 pieces. Roll each piece into 6-inch log, using lightly floured hands. Place about 2 inches apart on ungreased cookie sheet.
- Bake 8 to 9 minutes or until firm. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- Spread tips of cookies with frosting. Sprinkle with candies.
Nutrition Facts : Calories 185, Carbohydrate 22 g, Cholesterol 35 mg, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 65 mg
QUICK CANDY COOKIE STICKS
Stick to a quick way to make delicious homemade cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 56
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- In large bowl, mix sugars, oil, vanilla and egg with spoon until smooth. Stir in flour, baking soda and salt. Stir in 1/4 cup of the candies.
- Divide dough into fourths. Shape each fourth into roll, about 14 inches long, on ungreased cookie sheet, placing 2 rolls on a cookie sheet. Pat each roll to about 1/2-inch thickness. Sprinkle 2 tablespoons of the remaining candies on each strip; press lightly.
- Bake 6 to 8 minutes or until golden brown; cool 2 minutes. Cut each strip crosswise into 1-inch slices; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 5 g, TransFat 0 g
COOKIE POPS ON A STICK!!
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
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
CANDY-STRIPE COOKIE STICKS
Festive candy-stripe cookie sticks are a holiday favorite, but can be enjoyed as a treat any time of year.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 30 cookie sticks
Number Of Ingredients 8
Steps:
- Preheat oven 400 degrees. Combine egg whites and sugar in the bowl of an electric mixer fitted with a whisk attachment; beat on medium until foamy. Reduce speed to low. Add flour and salt; mix until just combined. Add butter, cream, and vanilla; beat until combined.
- Transfer 1 cup batter to a small bowl; set remaining batter aside. Stir in red coloring until desired color is reached. Transfer tinted batter to a pastry bag fitted with a small plain round tip. Secure end of pastry bag with rubber band; set aside.
- Place a 3-by-6-inch rectangle (cut out a stencil to use as a guide) on a baking sheet lined with a Silpat baking mat. Spoon a heaping tablespoon of plain batter into the rectangle; spread with a small offset spatula. Repeat. Pipe diagonal tinted stripes onto each rectangle. Bake cookies until pale golden, 6 to 8 minutes.
- Immediately loosen edges with a spatula, and flip cookie over. Starting from one long side, roll cookie into a stick. Place seam side down, on a clean work surface; let cool until set. Quickly repeat with second cookie.
- Repeat process, tinting and baking 2 or 3 cookies at a time.
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- Preheat oven to 350 degrees F. Line a 9 x 13-inch pan with aluminum foil and spray the bottom and sides with cooking spray and set aside.
- In a large bowl with a hand mixer or in a stand mixer fitted with a paddle attachment, cream together the butter, sugars, egg, and vanilla.
- In a separate bowl, combine the flour, baking soda, and salt, then add the flour mix to the wet ingredients in two separate additions, mixing until combined after each addition.
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Reviews 65Category DessertCuisine AmericanEstimated Reading Time 2 mins
- In a bowl stir together oil, both sugars, egg and vanilla. Add in flour, baking soda and salt to mixture and stir until just combined.
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