Stop And Go Cookie Pops Recipes

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, butter, egg and flour until soft dough forms.
• On floured surface, roll dough about 1/4 inch thick. Cut dough into 3x1-inch rectangles, using pastry wheel or knife. Insert 1 inch of wooden stick into a 1-inch side of each cookie. On ungreased cookie sheets, place cookies 2 inches apart.
• Bake 7 to 9 minutes or until edges are light borwn. Immediately press red, yellow and green candies into each cookie. Cool 2 minutes; remove from cookie sheets to cooking racks. Cool completely, about 30 minutes.

Steps:

• Spread peanut butter over the flat side of 10 vanilla wafers, about 1 teaspoon on each. Top each with a Popsicle stick and another vanilla wafer. Place on a waxed paper-lined baking sheet; freeze for 7 minutes. , In a microwave, melt candy coating and shortening; stir until smooth. Dip cookie pops into chocolate; allow excess to drip off. Return to baking sheet. , Decorate with baking bits if desired. Freeze for 5-6 minutes or until chocolate is set. Store in an airtight container at room temperature.

Steps:

• Heat oven to 400 degrees F. In large bowl, beat sugar, shortening and butter with electric mixer on medium speed, or mix with spoon. Stir in vanilla and eggs. Stir in flour, baking powder and salt.
• On lightly floured cloth-covered surface, roll half of dough at a time 1/4 inch thick. Cut into 3x1-inch rectangles, using pastry wheel or knife, or use rectangular-shaped cookie cutter. Insert 1 inch of wooden stick into a 1-inch side of each cookie. With end of wooden spoon handle, make 3 indentations in each cookie. On ungreased cookie sheet, place cookies 2 inches apart.
• Bake 6 to 8 minutes or until edges are light brown. Immediately press red, yellow and green candies into indentations in each cookie. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

Steps:

• Heat oven to 375°F
• In medium bowl, stir cookie mix, butter, egg and flour until soft dough forms.
• On floured surface, roll dough about 1/4 inch thick.
• Cut dough into 3x1-inch rectangles, using pastry wheel or knife.
• Insert 1 inch of wooden stick into a 1-inch side of each cookie.
• On ungreased cookie sheets, place cookies 2 inches apart.
• Bake 7 to 9 minutes or until edges are light borwn.
• Immediately press red, yellow and green candies into each cookie.
• Cool 2 minutes; remove from cookie sheets to cooking racks.
• Cool completely, about 30 minutes.