Walrus Cookie Pops Recipes
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
WALRUS COOKIE POPS
These clever cookie pops are almost too cute to eat, but kids won't hesitate for a moment! -Taste of Home Food Styling Team
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 20 cookie pops.
Number Of Ingredients 9
Steps:
- In a microwave, melt candy melts; stir until smooth. Twist apart cookies. Dip the end of a lollipop stick into melted coating and place on a cookie half; replace cookie top. Repeat. Place pops on a waxed paper-lined baking sheet; refrigerate for 10 minutes or until set., Reheat candy melts if necessary; dip a cookie pop in coating and allow excess to drip off. Insert stick into a styrofoam block to stand. Repeat., Flatten chocolate marshmallow halves; insert jimmies for whiskers. Attach to cookies with melted chocolate. For eyes, attach a miniature chocolate chip to each chocolate chip using melted white chips; attach to cookies with melted chocolate., Attach remaining miniature chips for noses. For tusks, cut a thin slice from two edges of each stacker marshmallow; attach with melted chocolate. Let stand until set.
Nutrition Facts : Calories 244 calories, Fat 11g fat (7g saturated fat), Cholesterol 1mg cholesterol, Sodium 84mg sodium, Carbohydrate 36g carbohydrate (28g sugars, Fiber 1g fiber), Protein 2g protein.
COOKIE DOUGH POPS
Steps:
- With an electric mixer or by hand, beat the butter, granulated sugar, brown sugar, applesauce and vanilla in a bowl. Slowly add in the almond flour and salt. Mix in the chocolate chips. Refrigerate the dough for at least 20 minutes (or overnight) to make it easier to scoop.
- Using a mini ice-cream scooper, scoop the dough into little balls. Roll the dough into each topping separately, add sticks and freeze for at least 30 minutes.
COOKIE POPS
The kids will have a blast making these fun chocolate covered treats. Decorate into flower shapes, smiley faces or even rainbows!-Maria Regakis of Somerville, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Spread peanut butter over the flat side of 10 vanilla wafers, about 1 teaspoon on each. Top each with a Popsicle stick and another vanilla wafer. Place on a waxed paper-lined baking sheet; freeze for 7 minutes. , In a microwave, melt candy coating and shortening; stir until smooth. Dip cookie pops into chocolate; allow excess to drip off. Return to baking sheet. , Decorate with baking bits if desired. Freeze for 5-6 minutes or until chocolate is set. Store in an airtight container at room temperature.
Nutrition Facts : Calories 133 calories, Fat 8g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 53mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
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