COOKIE DOUGH POPS
Steps:
- With an electric mixer or by hand, beat the butter, granulated sugar, brown sugar, applesauce and vanilla in a bowl. Slowly add in the almond flour and salt. Mix in the chocolate chips. Refrigerate the dough for at least 20 minutes (or overnight) to make it easier to scoop.
- Using a mini ice-cream scooper, scoop the dough into little balls. Roll the dough into each topping separately, add sticks and freeze for at least 30 minutes.
BOMB POP COOKIES
The sound of the ice cream truck has even my husband running out to the curb with money in hand. Our neighborhood has a big potluck on the Fourth of July, so I decided to make cookies that resemble Bomb Pops. These were a big hit! -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 40 cookies
Number Of Ingredients 11
Steps:
- Cream butter and sugars until light and fluffy. Add egg and oil, beating well. In another bowl, whisk 2-3/4 cups flour, baking soda, cream of tartar and salt. Gradually beat into creamed mixture, adding flour if needed, until dough forms a ball., Divide dough into 3 portions. Add red food coloring and cherry extract to one portion. Add blue food coloring and raspberry extract to second portion. Add lemon extract to untinted portion., Shape each portion into a 10-in.-long block. Place red, white and blue logs side by side. Lightly press blocks together. Wrap and refrigerate until firm, 30 minutes. , Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on parchment-lined baking sheets. To create ridges, lightly press cookies with a fork. Bake until set, 10-12 minutes. Cool on pans 2 minutes; remove to wire racks to cool completely.
Nutrition Facts : Calories 86 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 51mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
POP ART COOKIE POPS
Party time? Pop cookies-on-a-stick into glasses and let the good times roll! Cookie mix and ready-to-spread frosting make for fast festivities.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix, butter, flour and egg until dough forms. Roll dough on floured surface until about 1/4 inch thick. Cut with 3-inch round cookie cutter. Place 2 inches apart on ungreased cookie sheet. Carefully insert a wooden stick into side of each cookie.
- Bake 9 to 11 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes.
- Divide frosting among 4 small bowls. Tint frosting in 3 of the bowls with different color of food color. Reserve some of the tinted frostings for piping on designs. Frost cookies with remaining white and tinted frostings. For piping, place each tinted frosting in small resealable food-storage plastic bag; snip off tiny corner of bag. Pipe frostings on cookies in desired designs. Decorate with candy decorations.
Nutrition Facts : Calories 390, Carbohydrate 56 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cookie, Sodium 230 mg, Sugar 40 g, TransFat 4 1/2 g
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