Christmas Lollipop Cookies

  1. Combine butter, sugar, brown sugar, egg yolks and vanilla in bowl; beat at medium speed until creamy.
  2. Add flour, baking powder and salt; beat at low speed until well mixed.
  3. Divide dough in half.
  4. Shape each half into a ball; flatten slightly.
  5. Wrap each in plastic food wrap; refrigerate at least 2 hours until firm.
  6. Cut candies in half crosswise to make 48 pieces; set aside.
  7. Heat oven to 350F.
  8. Roll out dough, one-half at a time, on lightly floured surface (keeping remaining dough refrigerated), to 1/4-inch thickness.
  9. Cut with 2-inch round cookie cutter.
  10. Place half of cookies, 4 inches apart, onto ungreased cookie sheets.
  11. Place egg white and 1 tablespoon water in bowl; beat with whisk until frothy.
  12. Press 1 lollipop stick into middle of each cookie on cookie sheet.
  13. Top with 1 piece candy.
  14. Brush egg white mixture over 1 side of remaining cookies; place over candy, egg wash-side down.
  15. Press dough gently around candy; crimp outer edges together to seal, using tines of fork.
  16. Bake 10-13 minutes or until edges are just beginning to brown.
  17. Using spatula, remove to cooling racks.
  18. Cool completely.
  19. Combine powdered sugar, corn syrup, 4 teaspoons water and almond flavoring in bowl; beat at medium speed until well mixed.
  20. Spread glaze over cookies.
  21. Decorate with decorator sugars, sprinkles or candies.
  22. Let stand until glaze is set.

butter, sugar, brown sugar, eggs, vanilla, flour, baking powder, salt, chocolate, egg, water, powdered sugar, light corn syrup, water, almond flavoring, red

Taken from www.landolakes.com/recipe/3051/christmas-lollipop-cookies (may not work)

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