LOLLIPOP COOKIES
Provided by Food Network
Categories dessert
Time 3h20m
Yield 12 to 24 cookies
Number Of Ingredients 11
Steps:
- Cookies: Preheat oven to 350 degrees. Butter a sheet pan. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the sugar, butter and shortening until fluffy. Add the egg, vanilla and baking powder and mix. Add the flour and mix. Shape the dough into a large flat disk, kneading briefly if necessary to bring the dough together. Wrap in plastic wrap and chill 1 to 2 hours.
- On a lightly floured surface, roll out the dough 1/4-inch thick. Using cookie cutters or empty tuna cans, cut out large round cookies about 3 inches in diameter. Transfer to the prepared pan. Cut a heart or circle out of the center of each cookie that will be filled later with lollipop syrup. Carefully slip the sucker sticks under the cookies and gently press dough down and around it to secure the stick. Bake until very light golden, 20 to 25 minutes. Let cool completely on the sheet pan.
- Lollipop Centers: Combine sugar, glucose and water in a clean, dry, small saucepan fitted with a candy thermometer and cook on high heat. While cooking the candy syrup, occasionally wash down the pan sides to prevent crystallization using a clean brush dipped in water. Without stirring, cook until mixture reaches 305 degrees F or hard crack on the candy thermometer. Remove the pot from the heat and dip it into an ice bath for 10 seconds to stop the cooking. Remove the pot from the ice bath and add food coloring, stirring well a wooden spoon so the color is evenly distributed. To avoid air bubbles, stir in both directions and be careful not to over mix. Pour the syrup into hole of the cookies. Cool at least 20 minutes to harden. Store in an airtight container.
LOLLIPOP COOKIE VALENTINES
Every year 18 of us get together for our annual 'Heart Party' in honor of Valentine's Day. Besides sharing a favorite craft, we bring 18 cookies and share a favorite recipe. This was mine from last year. The recipe is written using white chocolate, but you can use dark chocolate instead, or use half white and half dark. I like to decorate mine with candy sprinkles too.
Provided by Robin J.
Categories Cut-Out Cookies
Yield 6
Number Of Ingredients 13
Steps:
- Soak craft sticks for one hour in a bowl of cold water.
- In small heavy saucepan over very low heat, stir chocolate chips until melted and smooth. Remove from heat; let cool.
- In large bowl with electric mixer at medium speed, beat butter, brown sugar and vanilla until fluffy. Beat egg in well; beat in cooled chocolate. With mixer at low speed, beat in flour, cocoa powder and salt until smooth. Divide dough in half.
- Preheat oven to 375 degrees F (190 degrees C) and grease 2 large cookie sheets.
- Roll each half out to 1/8 inch thickness between 2 sheets of wax paper; freeze, in wax paper, 5 minutes. Peal top sheets of wax paper off dough; cut dough out using 3-inch heart-shaped cutter. Reroll scraps; freeze again 5 minutes; cut out. Place half of the hearts 1 inch apart on prepared cookie sheet.
- Drain sticks, pat dry. Place one stick on each heart to make 2 1/2 inch handle, pressing lightly into dough. Place remaining hearts on top; press edges gently to seal. Bake about 12 minutes until firm to touch. Cool on wire racks.
- In 2-quart heavy saucepan over very low heat, or in top of double boiler set over barely simmering water, stir white or milk chocolate until melted and smooth; if using both chocolates, melt in separate 1-quart pans. Remove from heat.
- Holding each lollipop by handle, dip into chocolate to coat on both sides; let excess chocolate drip back into pan. Place each lollipop as it is coated on wax-paper-lined cookie sheet; refrigerate 20 minutes until chocolate is set.
- To Make Icing: In large bowl with electric mixer at high speed, beat egg white and confectioners' sugar until very smooth. If desired, remove small portion of icing to separate bowl; tint with drops of food coloring. Spoon icing into decorating bag fitted with small writing tip; pipe over lollipops in desired patterns. Decorate with assorted candies and decors; attaching with dots of icing.
Nutrition Facts : Calories 837.7 calories, Carbohydrate 111.2 g, Cholesterol 83.5 mg, Fat 41 g, Fiber 3 g, Protein 11.3 g, SaturatedFat 24.7 g, Sodium 292.8 mg, Sugar 75.9 g
LOLLIPOP COOKIES
Bring out the sweet side of Halloween with these colorful sugar cookies, a real treat for your favorite little tricksters. Kids will be happy to help out with this playful recipe-invite them to roll the balls of dough in colorful sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h15m
Yield Makes 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
- In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg and vanilla; beat until combined. With mixer on low speed, add flour mixture; mix just until combined (do not overmix).
- If using two colors of sanding sugar, place each in a separate shallow dish (or combine them in one). Roll dough into balls, using 1 1/2 tablespoons for each. Roll in sanding sugar, pressing lightly to coat completely. Insert a wooden stick in center of each ball; place on baking sheets, about 1 1/2 inches apart, with wooden sticks lying horizontally. Lightly press down on each ball with the bottom of a glass to flatten slightly.
- Bake until edges are golden and crisp, about 20 to 25 minutes. Transfer cookies immediately to a wire rack to cool completely.
VALENTINE COOKIE POPS
Number Of Ingredients 3
Steps:
- Place dipping sticks into the center of the Oreo about a half an inch up.
- Dip the Oreo pops into the melted white chocolate and place on a sheet covered by wax paper.
- Decorate with sprinkles or candy before the white chocolate hardens.
- Let the pops harden and enjoy!
Nutrition Facts : Servingsize 18 serving, Calories 179 kcal, Fat 9 g, SaturatedFat 8 g, Cholesterol 0 mg, Sodium 78 mg, Carbohydrate 20 g, Sugar 20 g, Protein 2 mg
VALENTINE COOKIE POPS
Easy Pillsbury® Ready To Bake!™ cookies make these adorable valentines-on-a-stick simply delicious!
Provided by looneytunesfan
Categories Dessert
Time 25m
Yield 20 cookie pops
Number Of Ingredients 5
Steps:
- Heat oven to 350°F On ungreased cookie sheets, place cookie dough pieces 2 inches apart. Into side of each piece of dough, insert wooden stick 1 inch, overlapping wooden sticks as necessary.
- Bake 12 to 16 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely, about 10 minutes.
- Spread frosting on one side of each cookie; decorate with candies. Tie 18 inches of red ribbon into bow around each stick next to cookie.
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60 BEST VALENTINE'S DAY COOKIES – VALENTINE'S DAY COOKIE RECIPES
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- Cowboy Cookies. Make these over-the-top cookies for the cowboy or cowgirl in your life. They're loaded with fun mix-ins so you know they'll be good. Get the Cowboy Cookies recipe.
- Butterfly Cookies. This cute pink-swirled cookies look so impressive but decorating them is easier than you might think. You can also swap the butterfly cookie cutters for heart-shaped cookie cutters if you prefer.
- Rainbow Cookies. Add a pop of color to your sweetheart's day by making these classic rainbow cookies. They're perfect for serving after a romantic Italian dinner.
- Heart Cookies. Inspired by Lofthouse cookies, these heart-shaped treats are super soft and scrumptious. They're also great for topping with pink frosting and fun Valentine's Day sprinkles.
- Red Velvet Cookies. These red velvet cookies have triple the chocolate flavor thanks to cocoa powder in the dough and two types of chips: semisweet chocolate and white chocolate!
VALENTINE COOKIE POPS RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (60)Category DessertServings 24Total Time 1 hr
- Heat oven to 350°F. On ungreased cookie sheets, place cookie dough pieces 2 inches apart. Into side of each piece of dough, insert wooden stick 1 inch, overlapping wooden sticks as necessary.
- Bake 12 to 16 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely, about 10 minutes.
- Spread frosting on one side of each cookie; decorate with candies. Tie 18 inches of red ribbon into bow around each stick next to cookie.
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