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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 18 |
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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. Ingredients:
1 cup butter, softened |
1-1/2 cups confectioners' sugar |
1 egg |
1 teaspoon vanilla extract |
1/4 to 1/2 teaspoon almond extract |
2-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon cream of tartar |
2 ounces semisweet chocolate, melted |
frosting: |
1 cup confectioners' sugar |
1/4 to 1/2 teaspoon almond extract |
1/4 teaspoon salt |
1 to 2 teaspoons milk |
red-hot candies and red sprinkles |
Directions:
1. 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.
2. 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.
3. Bake at 375° for 7-8 minutes or until lightly browned. Remove to wire racks to cool.
4. 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. Yield: 3 dozen.
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