Recipe sugar cookies on a stick

Recipe sugar cookies on a stick

By Barbara Rolek. Eastern European Food Expert

I adapted this recipe for sugar cookies on the stick from Wilton . The dough may either be folded and cut or pressed into molds such as the Blossom Pops Cookie Pan that has recessed notches for that sticks. The dough could be dyed and sprinkled with colored sugars before baking, or drizzled with Chocolate Melts and decorated, or iced with buttercream or royal icing after which decorated. The Pops Flower Pot Package is a terrific way to present the cookies.

This is a bigger photo of Sugar Cookies on the Stick .

Ingredients
  • 8 ounces (2 sticks) softened unsalted butter
  • 1 1/2 cups sugar
  • 1 large egg
  • 2 teaspoons vanilla
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • Lollipop sticks

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Preparation
  1. Place rack in center of oven as well as heat to 400 levels. Inside a large bowl, cream butter with sugar until light and fluffy. Beat in egg and vanilla. Inside a separate bowl, whisk together flour, baking powder and salt. Increase butter-sugar in three additions, mixing after each addition.
  • If pressing right into a cookie pan mold. don't chill dough. Coat cookie pan mold with cooking spray and press dough midway in the tooth decay of pan. If while using Blossom Pops Cookie Pan, place 2.5 ounces in every cavity, and fill the tooth decay three occasions for as many as 12 cookies. (Make an effort to to connect the lollipop stays with the rear of the cookie with royal icing Once they are baked. When they're a part of the cookies, the finish from the sticks have a tendency to burn.) Bake 10-12 minutes or until gently browned.

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    1. If moving and eliminating cookies with this particular recipe, chill the dough a minimum of one hour. Roll between gently floured sheets of parchment paper, eliminate shapes departing a minimum of 1 1/2 " in between each cookie, and bake as above. Awesome cookies and decorate.

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