Christmas Tree Cookie Ball Pops Recipes

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:

• Heat oven to 350°F. Make cake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
• Line large cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape mixture into 49 (1 1/2-inch) balls; place on cookie sheet. Freeze about 1 hour or until firm. When firm, transfer to refrigerator.
• In small microwavable bowl, microwave chocolate chips and oil uncovered on High 20 to 40 seconds or until mixture can be stirred smooth. Remove 4 balls from refrigerator. Using 2 forks, roll 1 ball at a time in melted chocolate to coat; gently shake off excess chocolate. Place on second large waxed paper-lined cookie sheet.
• In 2-quart microwavable bowl, microwave candy melts uncovered on Medium (50%) 1 minute 30 seconds; stir. Continue microwaving and stirring in 30-second increments until melted and smooth.
• Remove 1 ball from refrigerator. Using 2 forks, dip and roll ball in green coating; gently shake off excess. Place on cookie sheet; immediately sprinkle ball with yellow candy sprinkles.
• Remove a few balls from refrigerator at a time. Repeat dipping and rolling with remaining balls; rolling 1 ball at a time in green coating. Gently shake off excess each time. Place on cookie sheet; immediately sprinkle top with holiday candy sprinkles.
• Refrigerate all coated cake balls about 10 minutes or until set.
• On serving tray, arrange cake balls as follows: For star at top of tree, place yellow sprinkled ball. Place remaining green cake balls in triangle tree-shaped pattern (use photo as a guide). Place the 4 chocolate-coated balls at short side of triangle for tree trunk. Store loosely covered in refrigerator.

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.

Steps:

• In large bowl, beat 1 cup of the butter, 1/2 cup of the powdered sugar and the salt with electric mixer on medium speed about2 minutes or until creamy. Beat in 1/4 teaspoon of the almond extract. On low speed, beat in flour just until combined. Cover; refrigerate 30 minutes.
• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Shape dough into 48 (3/4-inch) balls. Roll 16 balls in each color of sanding sugar, coating completely. On cookie sheets, place balls 1 inch apart.
• Bake 15 minutes or until set and bottoms are light golden brown. Remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. In small bowl, beat remaining 1/4 cup butter, 1 cup powdered sugar, 1/4 teaspoon almond extract and the milk with electric mixer on medium speed until smooth. For each sandwich cookie, spread about 1/2 teaspoon filling on bottom of 1 cookie; top with second cookie, bottom side down, to form ball.

Steps:

• Mix confectioners' sugar, butter or margarine, egg, vanilla, and almond extract. Stir in flour, baking soda, and cream of tartar. Cover and refrigerate for 2 hours.
• Heat oven to 375 degrees F (190 degrees C). Divide dough into halves. On lightly floured cloth-covered board, roll each half out to 3/16 inch thick. on lightly floured cloth-covered board. Cut into Christmas shapes.
• Bake on parchment lined baking sheets for 7 to 8 minutes. Let cool on wire racks and decorate as desired.

Steps:

• Mix cream cheese and cookie crumbs until blended. Shape into 10 (1-inch) balls, using a level tablespoon for each. Place on a waxed paper-covered baking sheet. Shape remaining cream cheese mixture into 2 cubes. Add to baking sheet. Freeze 15 minutes.
• Microwave white chocolate in microwaveable bowl on HIGH for 30 seconds; stir. Microwave 30 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted.
• Dip each cube-shaped cookie ball into white chocolate using a fork, letting any excess drip back into the bowl; return to baking sheet. Stir green food coloring into remaining chocolate. Dip each of the remaining cookie balls into the tinted chocolate; return to baking sheet. Top immediately with sprinkles. Refrigerate 15 minutes or until chocolate is firm.
• Decorate cube-shaped pieces with red decorating gel to resemble presents. Arrange green cookie balls on a platter to resemble a Christmas tree. Add pretzel piece for the trunk. Place cookie ball presents under the tree.

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a 20cm round cake tin and line the base with a circle of baking parchment.
• Put the butter in a big mixing bowl with the sugar and vanilla extract, and mix until it looks creamy. Crack in the eggs, one at a time, mixing after each one. Sift the flour and cocoa together, add to the bowl with the milk and stir everything together until smooth. Spoon into the cake tin and use the back of a wooden spoon to spread the top to make it as flat as you can. Bake for 20 mins until a skewer poked into the centre comes out clean, with just cake crumbs stuck to it, not wet batter. Leave the cake to cool completely in the tin on a wire rack.
• Remove the cake from the tin and use a serrated knife to cut it into 8 wedges. Turn each one so that the round, outside edge is facing you, and push a lollipop or cake pop stick through the middle of the outside edge. Remember to leave enough of the stick poking out for you to hold.
• Mix the food colouring and icing sugar with enough water to make an icing that is a bit runny, but still quite stiff. Try drizzling a bit on a spare piece of paper; you want it to stay in strips, not run all over the place.
• Spoon some icing over each cake wedge (you can cover it completely or drizzle lines across them in a tree shape). Decorate with sugar snowflakes and mini Smarties, then lift onto a wire rack and leave to set completely (this will take a few hours). Iced cakes will keep in the tin for up to 2 days. The un-iced cake can be frozen for up to 6 months. Defrost completely before cutting and decorating.