Taste of Home
Bomb Pop Cookies
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling
YIELD: 40 cookies
The sound of the ice cream truck has even my husband running out to the curb with money in hand. Our neighborhood has a big potluck on the Fourth of July, so I decided to make cookies that resemble Bomb Pops. These were a big hit! —Darlene Brenden, Salem, Oregon
Ingredients
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1/2 cup butter, softened
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1/2 cup confectioners' sugar
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1/2 cup sugar
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1 large egg, room temperature
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1/3 cup canola oil
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2-3/4 to 3 cups all-purpose flour
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1/2 teaspoon baking soda
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1/2 teaspoon cream of tartar
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1/4 teaspoon salt
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Red and blue paste food coloring
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1/2 teaspoon each cherry, raspberry and lemon extract
Directions
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1.
Cream butter and sugars until light and fluffy, 5-7 minutes. Add egg and oil, beating well. In another bowl, whisk 2-3/4 cups flour, baking soda, cream of tartar and salt. Gradually beat into creamed mixture, adding flour if needed, until dough forms a ball.
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2.
Divide dough into 3 portions. Add red food coloring and cherry extract to one portion. Add blue food coloring and raspberry extract to second portion. Add lemon extract to untinted portion.
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3.
Shape each portion into a 10-in.-long block. Place red, white and blue logs side by side. Lightly press blocks together. Wrap and refrigerate until firm, 30 minutes.
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4.
Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on parchment-lined baking sheets. To create ridges, lightly press cookies with a fork. Bake until set, 10-12 minutes. Cool on pans 2 minutes; remove to wire racks to cool completely.
Nutrition Facts
1 cookie: 86 calories, 4g fat (2g saturated fat), 11mg cholesterol, 51mg sodium, 11g carbohydrate (4g sugars, 0 fiber), 1g protein.
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