Christinas Cookie Pops Recipes

Steps:

• Heat oven to 375°F.
• Stir cookie mix, butter, flour and egg in medium bowl until dough forms. Divide dough in half. Stir green food color, a drop at a time, into part of dough used to make Christmas Trees until desired color is reached. Roll dough on floured surface until about 1/4 inch thick. Cut green dough with 3 1/2- to 5-inch Christmas tree cookie cutter; cut white dough with 3 1/2- to 5-inch snowman cookie cutter. Place 2 inches apart on ungreased cookie sheet. Carefully insert a wooden stick into bottom of each cookie.
• Bake 10 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes. Decorate as directed below. Christmas Trees: Leave frosting white OR stir a few drops green food color into frosting if desired; spread baked cookies with frosting. Sprinkle with colored sugar. Press tiny candies into frosting for tree decorations. To make star for top of tree, flatten large yellow gumdrop by rolling with rolling pin; cut into star shape with sharp knife. Place on cookie. Snowmen: Spread baked cookies with frosting. To make hat, flatten large black gumdrop by rolling with rolling pin; cut into hat shape with sharp knife. Place on cookie. To make scarf, cut long strip from any red variety Betty Crocker Fruit by the Foot® chewy fruit snack roll; cut small slits into ends of scarf with scissors to look like fringe. Place around neck of snowman. Use raisins or candy for eyes, nose and buttons. Attach small unwrapped candy cane to snowman.

Steps:

• Heat oven to 350°F. Make cookie dough as directed on pouch for cutout cookies. On work surface sprinkled lightly with flour, roll dough 1/4 inch thick. Use various sizes tree-shaped cutters to cut trees from dough, rolling and rerolling dough as necessary.
• Place cookies on ungreased cookie sheet. Press paper lollipop stick into center of each cookie. Bake 10 to 12 minutes or until edges are set and cookies are light golden brown. Cool 5 minutes on cookie sheets; remove to cooling rack to cool completely, about 30 minutes.
• Divide frosting into 3 or 4 bowls; color with assorted shades of green food color. Frost cookies with frosting; decorate as desired.

Steps:

• Preheat the oven to 350 degrees F.
• Form the cookie dough into a flat disk, wrap in plastic, and refrigerate for 30 minutes.
• Roll the dough out between 2 sheets of waxed paper into a 12 to 13-inch circle. Carefully transfer to a greased baking sheet and bake until lightly browned, about 12 to 15 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
• Meanwhile, put frosting in a mixing bowl and gradually stir in red food coloring until it resembles tomato sauce. Put coconut in a bowl and add green food coloring until it's the color of basil.
• Lay the fruit roll-up out flat and use a 1 1/2-inch round cookie cutter to cut out "pepperoni" slices. Use the large holes of a grater to shred the marzipan into "mozzarella." Set toppings aside.
• Spread the frosting over the cookie, leaving a 1/2-inch border around the rim. Add a layer of fruit "pepperoni," then sprinkle with marzipan "mozzarella" and coconut "basil." Spread jelly rings around pizza. Slice into wedges with a pizza cutter and serve.

Steps:

• Mix cream cheese and cookie crumbs until blended.
• Shape into 40 (1-inch) balls. Mix melted chocolate and food coloring until blended. Dip 1 lollipop stick in melted chocolate, then insert chocolate-dipped end into center of 1 cookie ball. Place on waxed paper-covered rimmed baking sheet. Repeat with remaining cookie balls. Freeze 10 min.
• Dip balls in remaining chocolate; return to baking sheet. Decorate with decorating icing and candies as shown in photo. Refrigerate 1 hour or until chocolate coating is firm.