MINT-SWIRL LOLLIPOP COOKIES

Mint-Swirl Lollipop Cookies image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h55m

Yield 20

Number Of Ingredients 8

2 pouches (1 lb 1.5 oz each) Betty Crocker™ sugar cookie mix
1/2 cup butter, softened
3 tablespoons Gold Medal™ all-purpose flour
2 eggs, slightly beaten
1/4 teaspoon mint extract
1/4 teaspoon Betty Crocker™ red or green gel food color
Coarse white sparkling sugar
20 paper lollipop sticks

Steps:

Heat oven to 375°F. In large bowl, stir cookie mix, butter, flour, eggs and mint extract with spoon until soft dough forms. Divide dough in half. Roll one portion between 2 sheets of waxed paper into 13x10 1/2-inch rectangle. Remove top sheet of waxed paper.
To remaining half of dough, add food color; mix until uniform in color. Shape into a ball. Roll between 2 sheets of waxed paper into 13x10 1/2-inch rectangle. Remove top sheet of waxed paper; invert colored dough onto plain dough. Peel off top sheet of waxed paper. Trim dough to 11x9-inch rectangle. Tightly roll into a log, starting at long side and using bottom sheet of waxed paper as a guide.
Roll cookie log in coarse sugar; cut into 1/2-inch slices. On ungreased cookie sheet, place slices 2 inches apart.
Bake 8 to 10 minutes or until edges are lightly browned. Immediately insert 1 lollipop stick halfway into each cookie. With spatula, carefully remove cookies from cookie sheet to cooling rack. Cool completely, about 20 minutes.

Nutrition Facts : Calories 270, Carbohydrate 41 g, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 163 mg