Lollipop Cookies

• 1 cup butter, softened
• 1-1/2 cups confectioners' sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 to 1/2 teaspoon almond extract
• 2-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 2 ounces semisweet chocolate, melted
• 1 cup confectioners' sugar
• 1/4 to 1/2 teaspoon almond extract
• 1/4 teaspoon salt
• 1 to 2 teaspoons milk
• Red Hots and red sprinkles

1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. Divide dough in half; stir chocolate into one half. Refrigerate for 2 hours or until easy to handle.
2. On a lightly floured surface, roll out each portion to 1/8-in. thickness. Cut with a 2-1/2-in. cookie cutter. Place 1 in. apart on lightly greased
3. .
4. Bake at 375u0b0 for 7-8 minutes or until lightly browned. Remove to wire racks to cool.
5. For frosting, combine the confectioners' sugar, extract, salt and enough milk to achieve spreading consistency. Frost bottoms of chocolate cookies. Place a wooden stick on each cookie, leaving 3 in. for handle. Top each with a plain cookie. Frost tops; add candies and sprinkles.

butter, sugar, egg, vanilla, almond extract, flour, baking soda, cream of tartar, chocolate, sugar, almond extract, salt, milk, red

Taken from www.tasteofhome.com/recipes/lollipop-cookies/ (may not work)