Lollipopcookies Recipes

COOKIE LOLLIPOPS

Steps:

• In a microwave, melt white chips and 1 tablespoon shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Twist apart sandwich cookies. Dip the end of each Popsicle stick into melted chips; place on a cookie half and top with another half. , Place cookies on a waxed paper-lined baking sheets; freeze for 15 minutes. Reheat chip mixture again if necessary. Dip frozen cookies into mixture until completely covered; allow excess to drip off. Return to the baking sheet; freeze 30 minutes longer or until set., Melt the chocolate chips and remaining shortening; stir until smooth. Drizzle over cookies. Store in an airtight container.

LOLLIPOP COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. Divide dough in half; stir chocolate into one half. Refrigerate for 2 hours or until easy to handle. , On a lightly floured surface, roll out each portion to 1/8-in. thickness. Cut with a 2-1/2-in. cookie cutter. Place 1 in. apart on lightly greased baking sheets. , Bake at 375° for 7-8 minutes or until lightly browned. Remove to wire racks to cool. , For frosting, combine the confectioners' sugar, extract, salt and enough milk to achieve spreading consistency. Frost bottoms of chocolate cookies. Place a wooden stick on each cookie, leaving 3 in. for handle. Top each with a plain cookie. Frost tops; add candies and sprinkles.

LOLLIPOP POTS

Steps:

• Glue floral foam to the bottom of pot. Stick a large swirled lollipop into the floral foam. Shovel an assortment of candy and gumballs into pot. To set each pot "abloom," decorate with fun stickers. Arrange finished pots on herb garden planter and add remaining candy. Repeat process with other pots.

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.

LOLLIPOP COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
• In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg and vanilla; beat until combined. With mixer on low speed, add flour mixture; mix just until combined (do not overmix).
• If using two colors of sanding sugar, place each in a separate shallow dish (or combine them in one). Roll dough into balls, using 1 1/2 tablespoons for each. Roll in sanding sugar, pressing lightly to coat completely. Insert a wooden stick in center of each ball; place on baking sheets, about 1 1/2 inches apart, with wooden sticks lying horizontally. Lightly press down on each ball with the bottom of a glass to flatten slightly.
• Bake until edges are golden and crisp, about 20 to 25 minutes. Transfer cookies immediately to a wire rack to cool completely.

LOLLIPOP COOKIES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, beat cake mix, oil and eggs with electric mixer on low speed until blended.
• Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls 3 inches apart. Insert wooden stick in edge of dough until tip is in center.
• Bake 9 to 12 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes. Frost and decorate as desired. Store loosely covered.

STAINED GLASS WINDOW / LOLLIPOP COOKIES

Steps:

• Preheat oven to 350°F.
• Mix all ingredients, excluding lollipops, to form dough.
• Roll out the dough on a lightly floured work surface.
• With a scalloped-edged cookie cutter, cut large circles from dough.
• Place the scalloped circles onto lined cookie sheets.
• With a small cookie cutter, cut out desired shape from the centers of each circle.
• Remove the dough and fill the shape with crushed lollipops.
• Bake for 10 minutes, or until the candy melts in the cookie centers.
• Allow to cool before removing from tray.

LOLLIPOP COOKIES

Steps:

• 1- Heat oven to 375°. Mix cake mix, oil and eggs, using spoon.2- Drop dough by rounded tablespoonfuls about 3 inches apart onto ungreased cookie sheet. Insert wooden stick into edge of dough until tip reaches the center.3- Bake 8 to 11 minutes or until puffed and almost no indentation remains when touched. Cool 1 minute remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Frost with frosting and decorate with sprinkles.High Altitude (3500 to 6500 feet): Add 2 tablespoons all-purpose flour to dry cake mix. Bake 10 to 13 minutes.1 Cookie: Calories 200 (Calories from Fat 80) Fat 9g (Saturated 3g) Cholesterol 20mg Sodium 180mg Carbohydrate 29g (Dietary Fiber 0g) Protein 1g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 6% Iron 2%.Betty's Tip: Need an easy cookie to make for a bake sale? This one is it! When cookies are completely cooled, frosted and decorated, wrap them with colorful plastic wrap and tie the sticks with ribbon. They can be priced and sold individually or in small bouquets.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.