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Lollipop Cookies

Lollipop Cookies
You can use your imagination with this recipe to create designs for any season...the possibilities are endless! Cookie "lollipops" are always a hit with the kids.
18 ServingsPrep: 20 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 to 1/2 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 2 ounces semisweet chocolate, melted
  • FROSTING:
  • 1 cup confectioners' sugar
  • 1/4 to 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1 to 2 teaspoons milk
  • Red-hot candies and red sprinkles

Directions

  • 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.
© Taste of Home 2013

2 of 2

Lollipop Cookies (continued)

Directions (continued)

  • 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. Yield: 3 dozen.
Nutrition Facts: 1 serving (2 each) equals 231 calories, 11 g fat (7 g saturated fat), 39 mg cholesterol, 210 mg sodium, 31 g carbohydrate, 1 g fiber, 2 g protein.
© Taste of Home 2013