Lollipop Cookies |
Make a cookie bouquet! Wrap these fun-to-eat, minty cookies in clear
cellophane and tie the sticks together with ribbon. Or "plant" the
cookies in a clay pot filled with colourful jelly beans.
Ingredients
Basic Sugar Cookie Dough (see recipe) 1/2 recipe (see Note)Drops of red liquid food colouring 6
Lollipop sticks (6 inch, 15 cm, length), cut in half 18
Meringue powder (see Note) 2 tbsp./30 mL
Small resealable freezer bags 2
Directions
Divide Basic Sugar Cookie Dough in half. Roll out 1 half between 2 sheets of waxed paper to 6 x 8 inch (15 x 20 cm) rectangle. Set dough aside.
Add food colouring to second half of dough in large bowl. Knead in bowl for 1 to 2 minutes until colour is even. Roll out between 2 separate sheets of waxed paper to 6 x 8 inch (15 x 20 cm) rectangle.
Discard top sheet of waxed paper from each rolled out dough rectangle. Invert coloured dough onto first rectangle, aligning edges. Press lightly with rolling pin to seal. Discard top sheet of waxed paper. Roll up tightly from long side, jelly roll-style, using waxed paper as guide. Press seam against roll to seal. Wrap with plastic wrap. Chill for at least 6 hours or overnight.
Discard plastic wrap. Cut into 1/4 inch (6 mm) slices. Lay 1 slice over 1 lollipop stick on greased cookie sheet, covering about 1 inch (2.5 cm) of stick. Press dough lightly onto stick. Repeat with remaining slices and lollipop sticks, arranging about 1 inch (2.5 cm) apart on greased cookie sheets, alternating direction of sticks.
Bake in 350ºF (175ºC) oven for 6 to 8 minutes until golden. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool. Makes 3 dozen (36) cookies.
1 cookie: 54 Calories; 2.9 g Total Fat (1.8 g Mono, 0.3 g Poly, 0.6 g Sat); 6 mg Cholesterol; 6 g Carbohydrate; trace Fibre; 1 g Protein; 51 mg Sodium
Note: Omit vanilla from Basic Sugar Cookie Dough. Use the same amount of mint flavouring.
Recipe reprinted from Christmas Gifts from the Kitchen © Company's Coming Publishing Limited
www.companyscoming.com
