Peppermint Cookie Pops Recipes

Steps:

• Heat oven to 350°F. Work with half of cookie dough at a time; refrigerate remaining dough until needed.
• Cut dough into 12 equal pieces. Roll each piece into ball; flatten each until 1/2 inch thick. Place each flattened ball on one end of 1 wooden stick, covering 1 inch of stick. Place stick side down 3 inches apart on ungreased large cookie sheets, overlapping sticks as needed. Repeat with remaining dough and sticks.
• Bake 10 to 13 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes. Do not pick up cookie pops using sticks until completely cooled.
• Stir peppermint extract into frosting until well blended. Frost cookies. Sprinkle with edible glitter. Let stand until frosting is set, about 1 hour. Store between sheets of waxed paper in tightly covered container.

Steps:

• In a large mixing bowl, beat the 2/3 cup butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/2 cups sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Add the eggs and peppermint extract; beat until well comined. Beat or stir in the 4 cups flour. Using a wooden spoon, stir in the peppermint candies.
• Divide dough in half. Cover and chill about 3 hours or until dough is easy to handle.
• Meanwhile, in a medium mixing bowl beat 1/2 cup butter with an electric mixer on medium speed for 30 seconds. Add 1/2 cup sugar and beat until combined. With mixer on low speed, beat in half-and-half or light cream. Beat in 2 cups all-purpose flour until dough is smooth. Divide dough into portions. Tint dough with desired paste food coloring pastel pink or green suggested). Set aside.
• On a lightly floured surface, roll half of the chilled dough at a time to 1/4-inch thickness. Using a 4-inch round scalloped cookie cutter, cut out dough. Place cookies about 1 inch apart on an ungreased cookie sheet. Tuck a lollipop stick under the center of each cookie. Press dough down slightly so that the cookie bakes around the stick.
• Using a decorative bag fitted with a medium writing or star tip, pipe colored dough onto cutouts, making borders, designs, or pictures and/or writing messages.
• Bake in a 375 degree F oven for 8 to 10 minues or until edges are firm and bottoms are lightly browned. Cool on cookie sheet for 1 minute. Carefuly transfer cookies to a wire rack; cool. Makes about 24 (4-inch) cookies.

Steps:

• 1. Get out 2 or 3 cookie sheets and line them with parchment paper or waxed paper. Very carefully twist the tops off of all the Oreos and set all of your little Oreo bits and pieces on the prepared cookie sheets. Don't crowd them. I'd do about 12 per sheet.
• 2. Using the end of a chopstick or a skewer, dig a little channel in the cream filling on each Oreo. If you start at the edge and gently work toward the middle (instead of starting in the center and moving outward), you won't randomly lose big chunks of filling.
• 3. Put your candy melts in a microwave-safe bowl. Melt them according to package directions.
• 4. Dip the end of a lollipop stick in candy and set it in one of the Oreo cream filling channels you dug in step 2. Gently push it all the way in and all the way down. Gently! If you push too hard, the Oreo will break.
• 5. . Take an Oreo top, spoon a tiny bit of candy onto the blank side (dime-sized at the most), flip it over, and put it back onto its mate.
• 6. Repeat steps 4 and 5 with the rest of the Oreos and sticks and let them sit until completely set. If the candy melts need a quick reheat before moving on, microwave them again briefly.
• 7. Take an Oreo Pop and dip it in candy until it is completely covered. You might need to tilt your bowl and kind of roll or swish the Oreo Pop around to get it covered. Once it is completely covered, hold it parallel to the table and gently tap the stick against the side of the bowl so that the excess candy coating drips back into the bowl. If you make sure to hold the Oreo Pop flat while doing this, any unevenness on the front will smooth itself out.
• 8. Set the dipped Oreo Pop on it's back on one of the prepared cookie sheets and sprinkle with crushed candy canes. Allow to set. Repeat steps with remaining Oreo Pops. When they're all dry, they may be individually wrapped.

Steps:

• Cream butter and sugar until light and fluffy; beat in egg yolk and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half; mix extract and food coloring into one portion., Between waxed paper, roll each portion of dough into a 16x10-in. rectangle. Remove waxed paper. Place red rectangle over plain rectangle; roll up tightly jelly-roll style, starting with a long side. Wrap in plastic. Refrigerate overnight or until firm., Preheat oven to 350°. Unwrap and cut dough into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake until set, 12-14 minutes. Cool on pans 2 minutes; remove to wire racks to cool completely.

Steps:

• Crush 1/3 cup candy canes into fine powder using a blender or food processor, set aside. Crush the remainding 1 cup until coarse.
• Preheat oven to 375 F.
• Beat butter and brown and regular sugar in mixer until light and fluffy; beat in egg and vanilla.
• In separate bowl mix together flour, baking powder, baking soda, salt and pulverized candy canes. Stir into butter mixture using wooden spoon.
• Grease baking sheets or line with parchment paper.
• Drop drough by tablespoons onto baking sheets. Slide lollipop stick under bottom half of each cookie. Bake for 6 minute.
• Remove cookies from oven and sprinkle coarse candy cane over cookies, pressing gently into each cookie.
• Place back in oven for another 5-8 min or until golden.
• Let cool on baking sheet for 5 min and remove and cool completely on cooling rack.