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Boo! Cookies

 Boo! Cookies
There's nothing scary about making or eating these cute cookie pops. Take 'em to a school party or a fall bake sale, and they will be the star of the show!—Krissy Fossmeyer, Huntley, Illinois
30 ServingsPrep: 2 hours + chilling Bake: 10 min./batch + cooling


  • 1-1/4 cups butter, softened
  • 1-3/4 cups confectioners' sugar
  • 2 ounces almond paste
  • 1 egg
  • 1/4 cup 2% milk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 4 cups all-purpose flour
  • 1/2 teaspoon salt
  • Wooden skewers or lollipop sticks
  • ICING:
  • 2 cups confectioners' sugar
  • 1/3 cup evaporated milk
  • Food coloring of your choice


  • In a large bowl, cream butter and confectioners' sugar until light
  • and fluffy; add almond paste. Beat in the egg, milk and vanilla.
  • Combine flour and salt; gradually add to creamed mixture and mix
  • well. Cover and refrigerate for 1 hour.
  • On a lightly floured surface, roll out dough to 1/4-in. thickness.
  • Cut out with floured 3-in. cookie cutters. Place 1 in. apart on
  • ungreased baking sheets. Insert skewers or sticks. Bake at 375°
  • for 7-8 minutes or until firm. Let stand for 2 minutes before
  • removing to wire racks to cool.
  • In a large bowl, whisk confectioners' sugar and milk. Gently spread

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Boo! Cookies (continued)

Directions (continued)

  • icing over cooled cookies; allow to dry completely. Tint remaining
  • icing with food coloring. Decorate as desired; allow icing to dry.
  • Yield: about 2-1/2 dozen.