Cookies On A Stick Recipes

COOKIES ON A STICK

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.

{ COOKIES BY DESIGN } COOKIES ON A STICK

Steps:

• Place melted butter in a large mixing bowl and add each remaining ingredient as listed, beating well after each addition to achieve a smooth dough. Let dough stand uncovered 10 minutes.
• Make golf-ball-sized shapes of the dough and insert a flat, wooden popsicle stick (purchased wherever craft supplies are sold) into one side of each ball. Carefully flatten each ball of dough to a 1/2 inch thick patty.
• Place 3 inches apart on greased baking sheets. Bake at 400°F for 6-8 minutes or til just browned around the edges, but still white on tops of cookies.
• Remove from the oven and smear the top of each cookie generously with heated, canned, ready-to-spread frosting (flavor of your choice). Frostings may be tinted with few drops food coloring once it has been heated. Let cookies cool on baking sheet 10 minutes before carefully removing to paper towels.

COOKIES ON A STICK

Steps:

• Cookie: Beat butter, sugar and salt in a largebowl, with a mixer on medium-high until light and fluffy, about 3 mins. Reduce speed to medium; add egg and beat until combined. Beat in corn syrup and vanilla. Reduce speed to low; gradually add flour and beat until blended. Shape dough into two disks, cover with plastic wrap and refrigerate 1 hour. Heat oven to 350 degrees F. You'll need baking sheets. Roll out 1 disk between 2 sheets of wax paper to 1/4 in. thick. (At this point I had a problem. When I rolled it out, it was too thin to put the stick in so I suggest that you roll dough out as thick as you need, so your stick will go in and not damage the cookie). Remove top layer of wax paper and cut out shaped using cookie cutters. Transfer to a baking sheet. Insert point of skewer, gently about 2 1/2 in. into dough. Bake 12-14 mins or until cookies are golden. (May need to bake longer for cookies that are thicker). Transfer to wire rack and cool completely. Divide decorating icing into bowls and tint as desired. Spread on cookies and let dry 1 hour. Icing: Beat sugar and powdered egg whites in a large bowl with mixer on low speed to blend. Beat in 1/3 cup water. Increase speed to high; beat 5 mins. or until icing is very thick and white. Makes 2 1/2 cups. Note: If icing is too thick to spread, put some in a seperate bowl and add a few frops of water to thin out.

CANDY BAR COOKIES ON A STICK

Steps:

• Beat peanut butter, butter, and shortening in large mixing bowl on medium to high speed for 30 seconds.
• Add sugars and baking soda and beat till combined.
• Beat in eggs and vanilla till combined.
• Beat in as much of the flour as you can with the mixer on medium speed, scraping sides of bowl occasionally. Stir in any remaining flour with a wooden spoon.
• Insert a wooden stick into the side of each candy bar piece.
• Form about 2 tablespoons dough into a ball shape around each candy bar piece, making sure the candy bar is completely covered.
• If desired, roll the ball in decorative candies or colored sugar, gently pushing candies into the dough.
• Place cookies 2 1/2 inches apart on ungreased cookie sheet.
• Bake in 325 degree oven for 15-20 minutes or until golden and set.
• Cool on cookie sheet for 5 minutes. Remove from cookie sheet and cool completely on rack.

COOKIE PARTY ON A STICK

Steps:

• Insert wooden pop stick into filling in center of each cookie; place on waxed paper-covered rimmed baking sheet. Freeze 10 min.
• Mix melted chocolate and oil until blended. Dip cookies, 1 at a time, in chocolate mixture, turning to evenly coat both sides of each. Return to baking sheet. Top with sprinkles.
• Refrigerate 30 min. or until chocolate coating is firm.