CHRISTMAS COOKIE POPS
They're a cookie--they're a treat--they're super pops! Kids love making and eating them.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Stir cookie mix, butter, flour and egg in medium bowl until dough forms. Divide dough in half. Stir green food color, a drop at a time, into part of dough used to make Christmas Trees until desired color is reached. Roll dough on floured surface until about 1/4 inch thick. Cut green dough with 3 1/2- to 5-inch Christmas tree cookie cutter; cut white dough with 3 1/2- to 5-inch snowman cookie cutter. Place 2 inches apart on ungreased cookie sheet. Carefully insert a wooden stick into bottom of each cookie.
- Bake 10 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes. Decorate as directed below. Christmas Trees: Leave frosting white OR stir a few drops green food color into frosting if desired; spread baked cookies with frosting. Sprinkle with colored sugar. Press tiny candies into frosting for tree decorations. To make star for top of tree, flatten large yellow gumdrop by rolling with rolling pin; cut into star shape with sharp knife. Place on cookie. Snowmen: Spread baked cookies with frosting. To make hat, flatten large black gumdrop by rolling with rolling pin; cut into hat shape with sharp knife. Place on cookie. To make scarf, cut long strip from any red variety Betty Crocker Fruit by the Foot® chewy fruit snack roll; cut small slits into ends of scarf with scissors to look like fringe. Place around neck of snowman. Use raisins or candy for eyes, nose and buttons. Attach small unwrapped candy cane to snowman.
Nutrition Facts : Calories 330, Carbohydrate 47 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 220 mg, Sugar 30 g, TransFat 3 g
CHRISTMAS TREE COOKIE POPS
Make a cookie tree forest with these Christmas tree cookies baked on paper lollipop sticks!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 20
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Make cookie dough as directed on pouch for cutout cookies. On work surface sprinkled lightly with flour, roll dough 1/4 inch thick. Use various sizes tree-shaped cutters to cut trees from dough, rolling and rerolling dough as necessary.
- Place cookies on ungreased cookie sheet. Press paper lollipop stick into center of each cookie. Bake 10 to 12 minutes or until edges are set and cookies are light golden brown. Cool 5 minutes on cookie sheets; remove to cooling rack to cool completely, about 30 minutes.
- Divide frosting into 3 or 4 bowls; color with assorted shades of green food color. Frost cookies with frosting; decorate as desired.
Nutrition Facts : Calories 230, Carbohydrate 35 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie Pop, Sodium 140 mg, Sugar 12 g, TransFat 1 g
ALIEN COOKIE POPS
All you need is a few drops of neon green food coloring and some candy eyeballs to transform white chocolate-covered sandwich cookies into an eerily fun Halloween treat. These alien cookie pops are great for parties or a fun everyday treat.
Provided by Justin Chapple
Categories dessert
Time 1h
Yield 14 to 16 servings
Number Of Ingredients 5
Steps:
- Line a large baking sheet with parchment paper. Carefully insert a 4-inch lollipop stick into the creme center of each sandwich cookie and arrange them on the prepared baking sheet.
- Add the white chocolate chips and coconut oil to a large microwave-safe bowl. Microwave on high for 45 seconds, then stir with a rubber spatula. Continue to microwave on high in 15-second intervals, stirring in between each, until just melted and the mixture is smooth. Vigorously stir in the food coloring until the desired color is achieved.
- Working carefully but quickly, hold a cookie by the lollipop stick, place over the bowl and use a small spoon or offset spatula to cover the cookie with the neon green chocolate. Transfer back to the baking sheet and immediately decorate with eyeballs. Repeat with the remaining cookies and neon green chocolate. Let the lollipops set for 30 minutes before serving.
FLOWER COOKIE POPS
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 14 cookies
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the lollipops 2 inches from the edge of the pan and 4 inches apart.
- Mix the cookie dough with the flour until it is an even texture. Use a round teaspoon measuring spoon to form leveled half circles. Use your finger to gently ease the dough out of the spoon. Place 5 of the half circles, rounded-side up, around each lollipop, leaving a little space so that they are not quite touching.
- Bake the cookies, rotating the pans top to bottom and front to back midway through baking, until the candy melts and the cookies are slightly puffed and just golden, 12 to 14 minutes. Let cool on the pans until the candy hardens, about 10 minutes.
CHRISTINA'S GINGERBREAD DOUGH
Provided by Food Network
Categories dessert
Time 8h
Yield enough dough for a small house (10-inch height, 10-inch length)
Number Of Ingredients 9
Steps:
- Combine the flour, ginger, cinnamon, and salt. Set aside.
- In a heavy-duty mixer fitted with the paddle attachment, combine the shortening, powdered sugar, dark brown sugar, and molasses. Mix on low speed, just until smooth, trying not to incorporate too much air.
- Add the flour mixture all at once, and mix on low to medium-low speed. As this begins to mix, add the 1/4 cup of cooled coffee. Watch closely as the dough begins to come together. If it looks and feels dry and crumbly, begin to add the remaining coffee, 1 tablespoon at a time as needed. The dough should be firm, but evenly moist.
- Alternatively, this dough can be mixed by hand. If you choose to do this, add the flour mixture in 3 or 4 batches, instead of all at once, to the sugar and shortening mixture. Add the coffee, a little at a time, along with the flour.
- Turn the dough out onto a lightly floured work surface and shape into 2 flattened rectangles. Wrap tightly in plastic wrap, then place into an air-tight container or zip-top plastic bag. Refrigerate for 1 to 2 hours before rolling and cutting. The dough keeps for 4 days, refrigerated.
- If dough has been chilled for longer than 1 to 2 hours, allow it to sit at room temperature for 15 minutes before rolling.
- Preheat oven to 325 degrees F. Line baking sheets with parchment or foil, or very lightly grease.
- Working with 1 piece of the chilled dough at a time, roll out on a lightly floured surface to 3/8-inch thick (small, decorative pieces may be rolled thinner; pieces that will need to provide support may be rolled thicker). Transfer to prepared baking sheets, then cut to desired shapes using templates that have been lightly floured. Cut out desired shapes (use templates and lightly flour them before placing on the dough and cutting). If cutting windows, doors, etc., start by cutting them first, then cut the overall shape. This prevents distortion of the pieces. Keep similar sized pieces on each sheet for even baking. If you have the refrigerator space, a brief chilling at this point (15 minutes) will help the dough hold its shape in the oven, but this step is optional.
- Lightly brush or spray the surface with water and bake 15 minutes for medium to large pieces (7 to 10 minutes for smaller pieces). Remove from oven and let rest for 5 minutes. With a sharp knife, carefully re-cut the hot gingerbread (using your templates) if any spreading occurred. Remove all scraps from the tray.
- Return the baking sheet to the oven. Bake for 30 to 45 minutes more, even longer for very large or thick pieces, until dark brown, but not burned. You must bake gingerbread for houses much longer than you would bake cookies. It must be very dry throughout, and quite dark in color. The low oven temperature helps to keep the browning even, as opposed to dark around the edges. As oven temperatures will vary, check the pieces during the second baking frequently. If they are browning too quickly, lower the oven to 300 degrees F.
- Remove from the oven and allow to cool 5 minutes on the baking sheet. Loosen the pieces from the tray with a thin spatula and continue to cool on the tray until firm. Remove the pieces from the tray and allow them to cool on a wire rack for several hours before assembling your house.
CHRISTINA'S COOKIE PIZZA
Steps:
- Preheat the oven to 350 degrees F.
- Form the cookie dough into a flat disk, wrap in plastic, and refrigerate for 30 minutes.
- Roll the dough out between 2 sheets of waxed paper into a 12 to 13-inch circle. Carefully transfer to a greased baking sheet and bake until lightly browned, about 12 to 15 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Meanwhile, put frosting in a mixing bowl and gradually stir in red food coloring until it resembles tomato sauce. Put coconut in a bowl and add green food coloring until it's the color of basil.
- Lay the fruit roll-up out flat and use a 1 1/2-inch round cookie cutter to cut out "pepperoni" slices. Use the large holes of a grater to shred the marzipan into "mozzarella." Set toppings aside.
- Spread the frosting over the cookie, leaving a 1/2-inch border around the rim. Add a layer of fruit "pepperoni," then sprinkle with marzipan "mozzarella" and coconut "basil." Spread jelly rings around pizza. Slice into wedges with a pizza cutter and serve.
Nutrition Facts : Calories 584 calorie, Fat 26 grams, SaturatedFat 6 grams, Carbohydrate 85 grams, Fiber 1 grams
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- Place the cookies in the bowl of a food processor and pulse them until roughly chopped. Add the cream cheese and continue pulsing until the mixture is well combined and there are no large pieces of cookie remaining.
- Line a baking sheet with parchment paper. Using your hands, squeeze and roll the cookie mixture into 1-inch balls. Insert a lollipop stick into each ball, place them on the baking sheet and freeze them for 30 minutes.
- Melt the chocolate and vegetable oil in the microwave on 30-second intervals, stirring between each interval, until fully melted. Dip the cookie balls in the melted chocolate then immediately garnish them with sprinkles, crushed nuts or toasted coconut flakes. Return the pops to the baking sheet. Loosely cover and refrigerate them for 1 hour or until the chocolate is set.
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