Quick Candy Cookie Sticks Recipes

Steps:

• In a large bowl, cream the butter, peanut butter and sugars. Add egg; beat well. Beat in vanilla. Combine the flour, baking powder and baking soda; gradually add to creamed mixture., Insert a lollipop stick into a side of each candy bar until stick is nearly at the opposite side. Press 1 heaping tablespoon of dough around each candy bar until completely covered. Press dough tightly around the end of the candy bar and the stick. , Place 3 in. apart on lightly greased baking sheets. Bake at 350° for 14-16 minutes or until cookies are set. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.

Steps:

• In a large bowl, combine the oil, sugars, egg and vanilla. Combine the flour, baking soda and salt; gradually add to sugar mixture and mix well. Divide dough in half. , On a greased baking sheet, shape each portion into a 15x3-in. rectangle about 3 in. apart. Sprinkle chocolate chips and, if desired, nuts over dough; press lightly. , Bake at 375° for 6-7 minutes. (Bake for 8-9 minutes for crispier cookies.) Cool for 5 minutes. Cut with a serrated knife into 1-in. strips; remove to wire racks to cool.

Steps:

• Heat oven to 350°F. Insert wooden stick into each candy bar.
• Remove cookie dough from wrapper; cut into 24 pieces. Roll each piece into ball; flatten each ball slightly in hand. Place candy bar in center of flattened dough. Wrap dough around candy, covering and sealing completely. Place 2 inches apart on ungreased cookie sheet, overlapping wooden sticks as needed.
• Bake at 350°F. for 10 to 12 minutes or until edges are light golden brown. Cool on cookie sheets for 5 minutes. Remove from cookie sheets; place on wire racks. Cool 1 hour or until completely cooled. (Do not pick up cookies using stick until completely cooled.)

Steps:

• Preheat oven to 400.
• Put egg whites and sugar in a bowl, and mix with an electric mixer or egg beater until foamy. Slow speed, and add the flour and salt. Mix until it's just combined. Add the butter, cream, and vanilla and beat until combined.
• Put one cup of the batter in a small bowl. Into the one cup batter add red food colouring until the desired colour had been reached. Put this tinted batter in a pastry bag, fitted with a small plain round tip. Secure the end of the pastry bag with a rubber band and set it aside.
• Cut a stencil out off stiff cardboard with 3-by-6-inch rectangle in it. Line a baking sheet with parchment paper or a baking mat, and place the stencil down. Spoon heaping tablespoons of the batter into the stencil one at a time, spreading each out each spoonful with a spatula, until the shape is filled. Move the stencil over and make another rectangle in the same manner.
• Pipe diagonal stripes with the tinted batter onto each rectangle, in a manner similar to a candy cane. Bake until a pale gold, about 6-8 minutes.
• Immediately loosen the edged of the cookie with a spatula, and flip the cookie over, so that the stripes will be on the outside when rolled. Starting from one of the long sides, roll the cookie into a stick. Place with the seam side down on a clean work surface to let it cool. Repeat with the second cookie quickly.
• Continue, making two or three cookies at a time as you baking sheet allows. Store between layers of parchment or wax paper in an airtight container for up to one week, or freeze.

Steps:

• Preheat oven 400 degrees. Combine egg whites and sugar in the bowl of an electric mixer fitted with a whisk attachment; beat on medium until foamy. Reduce speed to low. Add flour and salt; mix until just combined. Add butter, cream, and vanilla; beat until combined.
• Transfer 1 cup batter to a small bowl; set remaining batter aside. Stir in red coloring until desired color is reached. Transfer tinted batter to a pastry bag fitted with a small plain round tip. Secure end of pastry bag with rubber band; set aside.
• Place a 3-by-6-inch rectangle (cut out a stencil to use as a guide) on a baking sheet lined with a Silpat baking mat. Spoon a heaping tablespoon of plain batter into the rectangle; spread with a small offset spatula. Repeat. Pipe diagonal tinted stripes onto each rectangle. Bake cookies until pale golden, 6 to 8 minutes.
• Immediately loosen edges with a spatula, and flip cookie over. Starting from one long side, roll cookie into a stick. Place seam side down, on a clean work surface; let cool until set. Quickly repeat with second cookie.
• Repeat process, tinting and baking 2 or 3 cookies at a time.