Winter Cookie Pops Recipes

COOKIE POPS ON A STICK!!

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.

SILLY MONSTER COOKIE POPS

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. Shape dough into 1 1/2-inch balls. On ungreased cookie sheet, place balls 2 inches apart. Flatten slightly. Insert craft stick halfway into each dough ball.
• Bake 9 to 11 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely.
• Attach star tip to each tube of icing; frost cookies. Attach candy corn and candy eyes as desired. Attach plain tip to each tube of icing; pipe mouths and teeth on cookies as desired.

SURPRISE COOKIE POPS

Steps:

• Cut each candy bar widthwise into six pieces; insert a Popsicle stick into each. Cut cookie dough into 12 pieces. Flatten dough; wrap each piece around each candy bar piece, forming a ball. , Place 3 in. apart on ungreased baking sheets. Bake at 350° for 13-15 minutes or until lightly browned. Cool for 3 minutes before removing to wire racks.

RAINBOW COOKIE POPS

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, butter and egg until dough forms. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 3-inch round cookie cutter. On ungreased cookie sheets, place cutouts about 2 inches apart. Insert 1 craft stick halfway into center of each cookie.
• Bake 9 to 11 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.
• In small bowl, mix 1 cup of the vanilla frosting and the blue food color. Frost cookies. Let stand 10 minutes. With decorating icings, pipe thick stripes of each color for rainbow. Spoon remaining vanilla frosting into decorating bag fitted with 1/2-inch round tip. Pipe clouds on cookies. Let stand until set.

PEANUT BUTTER COOKIE POPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter, peanut butter, white sugar, and brown sugar together in a bowl until light and fluffy; add egg and vanilla and continue to beat until fully integrated.
• Mix flour, baking powder, baking soda, and salt together in a bowl; gradually mix into the peanut butter mixture until completely integrated into a dough. Divide dough into 12 equal portions.
• Insert a wooden stick into the small end of each candy bar. Wrap a dough piece around each candy bar to completely cover. Arrange the cookie pops 4 inches apart on ungreased baking sheets.
• Bake in preheated oven until golden brown, 14 to 16 minutes. Let cool on baking sheets for 10 minutes before removing to a cooling rack to cool completely.

WINTER COOKIE POPS

Steps:

• Spread peanut butter onto the flat side of the cookies.
• Place an ice cream stick into the peanut butter on half the cookies.
• Top with another cookie so the stick is sandwiched between the two cookies.
• Melt chocolate chips.
• The best method is using a double boiler.
• If you don't have a double boiler, you can use a heat proof bowl which is large enough to be suspended over a pot without its bottom touching the simmering water.
• Simmer the water over low heat and stir the chocolate often.
• Remove from the heat as soon as the chocolate is melted and stir until smooth.
• Dip cookie pops in the melted chips, covering completely.
• Roll pops in red and green sprinkles and lay or stand on waxed paper or paper plates.
• Place in refrigerator to chill.
• Variations: You can make flags, faces, hearts-- here are a few suggestions Snowmen-- Using a licorice whip, while chocolate is still warm on pop, form headband and position two regular sized M&M candies as ear muffs.
• Lie pop flat on waxed paper and let cool.
• When cool, use black decorator gel for eyes and mouth and orange for the nose.
• Gently wrap a fruit roll up around the bottom of the cookie at the stick.
• Santa-- While chocolate is still warm, dip top of pop into red sprinkles for Santa's hat.
• Lie flat on waxed paper and let cool.
• When cool, dot top of hat with white decorator icing using flower tip.
• Use flower tip and white icing to add his beard and line the brim of his hat.
• Use black decorator gel to dot on eyes.
• Holly-- While chocolate is still warm, position to red mini M&M candies off center in the chocolate.
• Let cool.
• When cool, use green decorator gel to draw on holly leaves, fill in.