LOLLIPOP COOKIES [2]

LOLLIPOP COOKIES [2] image

Yield 18 Servings

Number Of Ingredients 16

1 cup butter or margarine, softened
1 1/2 cups confectioners' sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
2 (1 ounce) squares semisweet chocolate, melted
Frosting:
1 cup confectioners' sugar
1/4 teaspoon almond extract
1/4 teaspoon salt
1 teaspoon milk
Food coloring
36 wooden craft sticks

Steps:

In a mixing bowl, cream butter and sugar. Beat in egg and extracts. Combine flour, baking soda and cream of tartar; gradually add to the creamed mixture. Divide dough in half; stir chocolate into one half. Refrigerate for 2 hours or until easy to handle. On a lightly floured surface, roll out each portion to 18-in. thickness. Cut with a 2-1/2-in. cookie cutter. Place 1 in. apart on lightly greased baking sheets. Bake at 375 degrees F for 7-8 minutes or until lightly browned. Remove to wire racks to cool. For frosting, combine sugar, extract, salt and enough milk to achieve spreading consistency. Add food coloring if desired. Frost chocolate cookies. Place a wooden stick on each cookie, leaving 3 in. for handle. Top each with a plain cookie. Frost tops.