Clover Cookie Pops Recipes

Steps:

• Sift flour, salt, and baking powder into a large bowl, and set aside. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on high speed until fluffy. Beat in eggs.
• Reduce speed to low. Add flour mixture in two additions, and mix until well combined. Mix in vanilla. Divide the dough in half, and wrap in plastic wrap; refrigerate 30 minutes.
• Preheat oven to 350 degrees. Sift together confectioners' sugar and food coloring into a small bowl, and set aside.
• Roll out 1 piece of dough on a lightly floured work surface 1/8 inch thick. With a 2 1/2-inch cookie cutter, cut out 25 rounds. Arrange rounds on parchment-lined baking sheets 2 inches apart.
• Working with one round at a time, place clover stencil on top; using a small sieve, sprinkle surface with green sugar. Refrigerate until firm, about 15 minutes, or until ready to bake. Repeat process with remaining dough.
• Bake, one sheet at a time, until edges just start to brown, 10 to 12 minutes. Let cool completely on sheets on wire racks.

Steps:

• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the lollipops 2 inches from the edge of the pan and 4 inches apart.
• Mix the cookie dough with the flour until it is an even texture. Use a round teaspoon measuring spoon to form leveled half circles. Use your finger to gently ease the dough out of the spoon. Place 5 of the half circles, rounded-side up, around each lollipop, leaving a little space so that they are not quite touching.
• Bake the cookies, rotating the pans top to bottom and front to back midway through baking, until the candy melts and the cookies are slightly puffed and just golden, 12 to 14 minutes. Let cool on the pans until the candy hardens, about 10 minutes.

Steps:

• Line a baking sheet with parchment paper.
• Combine cookies and cream cheese in the bowl of a stand mixer and mix until well blended.
• Form mixture into twenty four 1 1/2-inch balls. Place on the prepared baking sheet and secure a lollipop stick in each one. Chill in the refrigerator for 10 minutes.
• While the cake pops are chilling, place candy melts in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, 3 to 5 minutes.
• Remove cake pops from the refrigerator. Dip each one in the melted candy coating, allowing any excess to drip off. Return to the lined baking sheet and sprinkle immediately with sprinkles. Let sit until coating has completely set, about 10 minutes.