Gingerbreadlollipopcookies Recipes

LOLLIPOP COOKIES

Steps:

• Cookies: Preheat oven to 350 degrees. Butter a sheet pan. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the sugar, butter and shortening until fluffy. Add the egg, vanilla and baking powder and mix. Add the flour and mix. Shape the dough into a large flat disk, kneading briefly if necessary to bring the dough together. Wrap in plastic wrap and chill 1 to 2 hours.
• On a lightly floured surface, roll out the dough 1/4-inch thick. Using cookie cutters or empty tuna cans, cut out large round cookies about 3 inches in diameter. Transfer to the prepared pan. Cut a heart or circle out of the center of each cookie that will be filled later with lollipop syrup. Carefully slip the sucker sticks under the cookies and gently press dough down and around it to secure the stick. Bake until very light golden, 20 to 25 minutes. Let cool completely on the sheet pan.
• Lollipop Centers: Combine sugar, glucose and water in a clean, dry, small saucepan fitted with a candy thermometer and cook on high heat. While cooking the candy syrup, occasionally wash down the pan sides to prevent crystallization using a clean brush dipped in water. Without stirring, cook until mixture reaches 305 degrees F or hard crack on the candy thermometer. Remove the pot from the heat and dip it into an ice bath for 10 seconds to stop the cooking. Remove the pot from the ice bath and add food coloring, stirring well a wooden spoon so the color is evenly distributed. To avoid air bubbles, stir in both directions and be careful not to over mix. Pour the syrup into hole of the cookies. Cool at least 20 minutes to harden. Store in an airtight container.

GINGERBREAD LOLLIPOP COOKIES

Steps:

• For the dough, mix dry ingredients (except sugar) into mixing bowl and whisk to fully combined.
• Beat the butter and sugar with mixer, and then beat in eggs on at a time. Mix until until batter is smooth, scraping bowl to get unmixed mixture.
• Add half of the flour mixture, just until combined.
• Add the molasses, scrape bowl again, and then add rest of flour mixture. Just until combined (over mixing will make cookies tough).
• Divide dough into four parts. Double wrap dough in surane wrap and refrigerate for two hours or until firm.
• Cook in middle of oven.
• Preheat oven to 350°F.
• Roll out dough out on floured surface, and cut with floured cookie cutter. Cookies should be slightly under a 1/4 inch thick.
• Place cut dough on cookie sheet, add lollipop stick in the center of dough and push into dough slightly and then add the same shape on top of other cookie dough shape and lollipop stick. When they cook the will fuse together.
• Leave room for the cookies to expand when baking.
• Squish scraps together and re-refrigerate and reroll when chilled again.
• Bake cookies for about 8- 10 minutes.
• Cool cookies on pan for a few minutes before transferring to wire rack to cool completely.
• Directions for icing.
• When cookies are completely cooled.
• Combine egg whites, cream of tarter and vanilla in large mixing bowl.
• Beat on medium speed on mixer until frothy.
• Add half of powdered sugar, mixing well.
• Add remaining sugar and beat for about 5 to 6 minutes at high speed. The mixture should be stiff and can hold a peak. You may have to add more sugar or a little water depending on your consistency.