Disguised as a familiar holiday candy, these cookie pops put a fun spin on traditional holiday baking. They're sure to be a hit with family and friends - as well as that jolly ol' Christmas Eve visitor.
Ingredients
- 1 cup butter, softened
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon mint extract
- 2 3/4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- Red food coloring
- Lollipop sticks
Instructions
- In a large bowl, cream the butter and sugar until fluffy. Beat in the egg, then mix in the extract. In a separate bowl, combine the flour, baking powder, and cream of tartar. Add the flour mixture to the butter mixture a third at a time, stirring until thoroughly combined.
- Use about a quarter of the dough to form a log that's 1/2 inch wide and 13 inches long. Divide the remaining dough into 2 equal balls and add a few drops of food coloring to one, working it into the dough until it's evenly blended. Use a rolling pin to flatten both balls into identical 6- by 13-inch rectangles. (Place a piece of waxed paper atop the dough to prevent sticking, if needed.) Stack the rectangles together and chill them, as well as the 13-inch log, until firm, about 30 minutes.
- Cut the stacked rectangles lengthwise into 3/4-inch-wide strips, then turn the strips on their sides and line them up so the colors alternate.
- Place the dough log lengthwise atop the strips, then roll up the log in the strips, shaping the dough as needed. Chill for 30 minutes to 1 hour.
- Heat the oven to 350 degrees. Cut the dough into 1/2-inch-wide slices. Insert about 1 inch of a lollipop stick into the side of each slice, then bake the cookies on an ungreased cookie sheet for 15 minutes or until the edges brown lightly. Makes 26 cookies.