Swirl Cookie Pops

• 1 cup butter, chopped, at room temperature
• 1/2 cup powdered sugar, sifted
• 1 tsp vanilla extract
• 1 None egg, beaten
• 1/2 cup all-purpose flour, sifted
• 1 tbsp cocoa powder, sifted
• 2 tsp milk
• 30 None lollipop sticks

1. Preheat oven to 300u0b0F. Lightly grease and line 2 baking trays with parchment paper.
2. Cream butter, sugar and vanilla together until pale and creamy. Add egg, beating until combined. Fold in flour. Set 1/2 of dough aside. Fold cocoa powder and milk into remaining dough. Roll vanilla and chocolate dough out separately into 10x7 inch rectangles.
3. Place vanilla dough on top of chocolate dough. Press together lightly using a rolling pin. Trim edges. Roll up firmly lengthwise. Wrap in plastic wrap, twisting ends to seal. Chill for 30 mins until very firm.
4. Slice dough into 1/4 inch rounds. Arrange on trays, cut side down, around 3/4 inch apart. Press a lollipop stick firmly into the base of each cookie. Bake for 15-18 mins, until lightly golden. Let cool on trays for 5 mins then transfer to a wire rack to cool completely.

butter, powdered sugar, vanilla, egg, allpurpose flour, cocoa, milk, lollipop sticks

Taken from recipes-plus.com/api/v2.0/recipes/27906 (may not work)