Cupcake Cookie Pops

• 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
• 2/3 cup all-purpose flour
• Lollipop sticks or pretzel sticks
• Jolly Rancher hard candies, coarsely crushed
• 1-1/2 cups confectioners' sugar
• 2 tablespoons water
• 3-1/4 teaspoons meringue powder
• Dash cream of tartar
• Food coloring, optional

1. Preheat oven to 350u0b0. Beat cookie dough and flour until blended. On a lightly floured surface, roll out dough to 1/4 in. thickness. Cut out with cookie cutters of your choice dipped in flour.
2. For lollipop cookies: Place lollipop sticks or pretzel sticks on foil-lined
3. . Top each with cutout dough; press down gently. Bake until lightly browned, 9-11 minutes. Carefully remove to wire racks to cool.
4. For cutouts with candy centers: Place cutouts 1 in. apart on foil-lined
5. . Cut out center of each cookie. Bake 9-11 minutes. Add crushed candy to the centers; bake until lightly browned, 3-5 minutes longer. Cool completely before carefully removing to wire racks.
6. For frosted cookies: Transfer cutouts to foil-lined
7. . Bake until lightly browned, 9-11 minutes. Remove to wire racks to cool.
8. Meanwhile, for royal icing, combine confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high until stiff peaks form, 4-5 minutes. Tint with food coloring if desired. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag. Transfer icing to bag. Keep unused icing covered at all times with a damp cloth (if necessary, beat again on high speed to restore texture).
9. Outline each cookie with plain icing; let dry. Fill center of each cookie with tinted icing; spread with a toothpick. Let dry completely. Attach candies and decorations with additional icing.

allpurpose, sugar, water, meringue powder, cream of tartar, coloring

Taken from www.tasteofhome.com/recipes/cupcake-cookie-pops/ (may not work)