LOLLIPOP COOKIES
Bring out the sweet side of Halloween with these colorful sugar cookies, a real treat for your favorite little tricksters. Kids will be happy to help out with this playful recipe-invite them to roll the balls of dough in colorful sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h15m
Yield Makes 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
- In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg and vanilla; beat until combined. With mixer on low speed, add flour mixture; mix just until combined (do not overmix).
- If using two colors of sanding sugar, place each in a separate shallow dish (or combine them in one). Roll dough into balls, using 1 1/2 tablespoons for each. Roll in sanding sugar, pressing lightly to coat completely. Insert a wooden stick in center of each ball; place on baking sheets, about 1 1/2 inches apart, with wooden sticks lying horizontally. Lightly press down on each ball with the bottom of a glass to flatten slightly.
- Bake until edges are golden and crisp, about 20 to 25 minutes. Transfer cookies immediately to a wire rack to cool completely.
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.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 15
Steps:
- 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. , 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.
Nutrition Facts : Calories 231 calories, Fat 11g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 210mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
LOLLIPOP COOKIES
Cookie making made fun! Bake and decorate fun vanilla cookies on a stick. It's easy and delicious.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 22
Number Of Ingredients 5
Steps:
- Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, beat cake mix, oil and eggs with electric mixer on low speed until blended.
- Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls 3 inches apart. Insert wooden stick in edge of dough until tip is in center.
- Bake 9 to 12 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes. Frost and decorate as desired. Store loosely covered.
Nutrition Facts : Calories 190, Carbohydrate 30 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 20 g, TransFat 1 g
LOLLIPOPS
Steps:
- Arrange the lollipop sticks in the lollipop molds and place on a baking sheet. Set aside.
- Combine the sugar, water, and cream of tartar in a heavy-bottomed saucepan over medium heat. Stir until the sugar is dissolved. Increase the heat to high and, without stirring, cook until the sugar is amber or until a candy thermometer reads between 300 to 310 degrees F (hard-ball stage), about 10 minutes (see Cook's Note*). Promptly remove the saucepan from the heat. Carefully stir in the flavored extract.
- Work quickly, drop 1 teaspoon of the hot mixture into each lollipop mold. Reheat the mixture briefly over low heat if it starts to thicken. Let the lollipops cool for at least 15 minutes. Remove from molds and store in airtight containers or wrap individually.
CHICKEN LOLLIPOPS
They're chicken lollipops - a succulent treat that lives up to the name!
Provided by Israr
Categories Appetizers and Snacks Spicy
Yield 5
Number Of Ingredients 9
Steps:
- TO MAKE MARINADE: Combine the soy sauce, red chili powder, red food coloring, vinegar, garlic and green chiles. Mix well.
- On each chicken wing, push the meat down to one end. Marinate the wings for AT LEAST 1/2 hour.
- Remove the wings from the marinade and add the cornstarch to the marinade to make a batter. Dip the wings in the batter and deep fry. Ready to serve!
Nutrition Facts : Calories 244.5 calories, Carbohydrate 6.3 g, Cholesterol 75.5 mg, Fat 15.7 g, Fiber 0.2 g, Protein 18.1 g, SaturatedFat 4.4 g, Sodium 599.8 mg, Sugar 0.1 g
LOLLIPOP COOKIES
The cutest, tastiest cookies ever. They would be PERFECT for any holiday, bouqet, child's birthday party, or anything else wanted.
Provided by Jessa M
Categories Dessert
Time 40m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 11
Steps:
- Combine sugar and 1 cup shortening in a large bowl. Beat at medium speed with an electric mixer until well blended. Add the eggs, syrup, and vanilla mixing until well blended and fluffy.
- Combine the flour, baking powder, baking soda, and salt. Add gradually to the creamed mixture in step one at low speed until well blended. Wrap the dough in plastic wrap and refrigerate at least one hour.
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Do not grease.
- Shape the dough into 1 1/2 inch balls. Push the popsicle stick into the center of each ball. Place balls 3 inches apart on the prepared baking sheets. (If you wanted the ball to be completely coated in sugar or sprinkles roll it in them before setting on baking sheet. Flatten the dough balls to 1/2 inch thickness with the bottom of a greased and floured glass or with the palm of your hand. Decorate as desired (press any decorations into the dough slightly).
- Bake at 375 degrees F for 8-10 minutes. Cool on the baking sheet for a few minutes and remove the cookies to a cool surface.
- *Cookies can also be painted before baking. Mix 1 egg yolk and 1/4 teaspoons water. Divide into 3 small cups. Add 2-3 drops of food coloring to each. Use a clean brush to pain the cookies. (The paint with separate as the cookie spreads in the oven giving a piecey, stained-glass look.
Nutrition Facts : Calories 127.9, Fat 6.1, SaturatedFat 2.4, Cholesterol 14.9, Sodium 62.9, Carbohydrate 16.8, Fiber 0.3, Sugar 7.7, Protein 1.4
GINGERBREAD LOLLIPOP COOKIES
Make and share this Gingerbread Lollipop Cookies recipe from Food.com.
Provided by mspebblesflinstone
Categories Dessert
Time 2h
Yield 25 serving(s)
Number Of Ingredients 16
Steps:
- For the dough, mix dry ingredients (except sugar) into mixing bowl and whisk to fully combined.
- Beat the butter and sugar with mixer, and then beat in eggs on at a time. Mix until until batter is smooth, scraping bowl to get unmixed mixture.
- Add half of the flour mixture, just until combined.
- Add the molasses, scrape bowl again, and then add rest of flour mixture. Just until combined (over mixing will make cookies tough).
- Divide dough into four parts. Double wrap dough in surane wrap and refrigerate for two hours or until firm.
- Cook in middle of oven.
- Preheat oven to 350°F.
- Roll out dough out on floured surface, and cut with floured cookie cutter. Cookies should be slightly under a 1/4 inch thick.
- Place cut dough on cookie sheet, add lollipop stick in the center of dough and push into dough slightly and then add the same shape on top of other cookie dough shape and lollipop stick. When they cook the will fuse together.
- Leave room for the cookies to expand when baking.
- Squish scraps together and re-refrigerate and reroll when chilled again.
- Bake cookies for about 8- 10 minutes.
- Cool cookies on pan for a few minutes before transferring to wire rack to cool completely.
- Directions for icing.
- When cookies are completely cooled.
- Combine egg whites, cream of tarter and vanilla in large mixing bowl.
- Beat on medium speed on mixer until frothy.
- Add half of powdered sugar, mixing well.
- Add remaining sugar and beat for about 5 to 6 minutes at high speed. The mixture should be stiff and can hold a peak. You may have to add more sugar or a little water depending on your consistency.
Nutrition Facts : Calories 339.4, Fat 8.1, SaturatedFat 4.8, Cholesterol 36.4, Sodium 143.5, Carbohydrate 64.5, Fiber 0.7, Sugar 46.5, Protein 3.4
COOKIE LOLLIPOPS
A dip and a drizzle turn crunchy cream-filled cookies into a deliciously different treat! Kids love these lollipops because they taste as good as they look. Jessie Wiggers, Halstead, Kansas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 32 servings.
Number Of Ingredients 5
Steps:
- In a microwave, melt white chips and 1 tablespoon shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Twist apart sandwich cookies. Dip the end of each Popsicle stick into melted chips; place on a cookie half and top with another half. , Place cookies on a waxed paper-lined baking sheets; freeze for 15 minutes. Reheat chip mixture again if necessary. Dip frozen cookies into mixture until completely covered; allow excess to drip off. Return to the baking sheet; freeze 30 minutes longer or until set., Melt the chocolate chips and remaining shortening; stir until smooth. Drizzle over cookies. Store in an airtight container.
Nutrition Facts : Calories 160 calories, Fat 9g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 80mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
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