Peppermint Cookie Pops
These super-size sugar cookies on a stick are reminiscent of old-fashioned peppermint lollipops.
Prep Time:
1 hr 30 mins
Total Time:
1 hr 38 mins
Servings:
Makes about 24
Ingredients
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2/3 cup butter, softened
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2/3 cup shortening
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1-1/2 cups sugar
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2 teaspoons baking powder
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1/4 teaspoon salt
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2 eggs
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1/4 teaspoon peppermint extract
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4 cups all-purpose flour
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1/2 cup finely crushed hard peppermint candies
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1/2 cup butter, softened
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1/2 cup sugar
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1/4 cup half-and-half or light cream
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2 cups all-purpose flour
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Paste food coloring
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24 lollipop sticks
Directions
1.
In a large mixing bowl, beat the 2/3 cup butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/2 cups sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Add the eggs and peppermint extract; beat until well combined. Beat or stir in the 4 cups flour. Using a wooden spoon, stir in the peppermint candies.
2.
Divide dough in half. Cover and chill about 3 hours or until dough is easy to handle.
3.
Meanwhile, in a medium mixing bowl beat 1/2 cup butter with an electric mixer on medium speed for 30 seconds. Add 1/2 cup sugar and beat until combined. With mixer on low speed, beat in half-and-half or light cream. Beat in 2 cups all-purpose flour until dough is smooth. Divide dough into portions. Tint dough with desired paste food coloring. Set aside.
4.
On a lightly floured surface, roll half of the chilled dough at a time to 1/4-inch thickness. Using a 4-inch round scalloped cookie cutter, cut out dough. Place cookies about 1 inch apart on an ungreased cookie sheet. Tuck a lollipop stick under the center of each cookie. Press dough down slightly so that the cookie bakes around the stick.
5.
Using a decorative bag fitted with a medium writing or star tip, pipe colored dough onto cutouts, making borders, designs, or pictures and/or writing messages.
6.
Bake in a 375 degree F oven for 8 to 10 minutes or until edges are firm and bottoms are lightly browned. Cool on cookie sheet for 1 minute. Carefully transfer cookies to a wire rack; cool. Makes about 24 (4-inch) cookies.
Nutrition information
Calories 328, Total Fat 16 g, Saturated Fat 8 g, Cholesterol 44 mg, Sodium 153 mg, Carbohydrate 43 g, Fiber 1 g, Protein 4 g.
Percent Daily Values are based on a 2,000 calorie diet
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