Cookie Pops

• 1 (18-ounce) package chocolate or golden sandwich cookies
• 1/2 cup Land O Lakes Butter, softened
• 1 (3-ounce) package cream cheese, softened
• 2 tablespoons colored decorator sprinkles
• 48 lollipop sticks
• 16 ounces vanilla-flavored candy coating (almond bark), coarsely chopped
• 1 tablespoon shortening
• 2 to 3 drops red or blue food color
• Decorator sprinkles and/or sugars
• 1 (12-inch) square (1 inch thick) craft foam sheet
• Thin colored ribbon, if desired

1. Place cookies into food processor bowl fitted with metal blade.
2. Process until finely crushed.
3. Add butter and cream cheese; continue processing until well mixed.
4. Stir in 2 tablespoons decorator sprinkles.
5. Shape mixture into 48 (1-inch) balls.
6. Insert lollipop stick into each ball.
7. Place onto waxed paper-lined baking sheets.
8. Freeze 30 minutes or overnight until firm.
9. Melt candy coating and shortening in 2-cup glass measure according to microwave directions on package.
10. Tint with food color, as desired.
11. Place decorator sprinkles and sugars into separate bowls.
12. Working with 6 lollipops at a time (keeping remaining pops in freezer), dip each into melted coating; tap or shake off excess drips.
13. Immediately, coat each pop with decorator sprinkles or sugars.
14. Insert each lollipop stick into craft foam; repeat with remaining pops.
15. Let stand until coating is set.
16. Tie ribbon around stick, if desired.
17. Store in loosely covered container between sheets of waxed paper.

chocolate, butter, cream cheese, colored decorator sprinkles, vanillaflavored, shortening, drops red, sprinkles, craft foam, colored ribbon

Taken from www.landolakes.com/recipe/3113/cookie-pops (may not work)