Peppermint Cookie Pops

  1. In a large mixing bowl, beat the 2/3 cup butter and shortening with an electric mixer on medium to high speed for 30 seconds.
  2. Add the 1-1/2 cups sugar, baking powder, and salt.
  3. Beat until combined, scraping sides of bowl occasionally.
  4. Add the eggs and peppermint extract; beat until well comined.
  5. Beat or stir in the 4 cups flour.
  6. Using a wooden spoon, stir in the peppermint candies.
  7. Divide dough in half.
  8. Cover and chill about 3 hours or until dough is easy to handle.
  9. Meanwhile, in a medium mixing bowl beat 1/2 cup butter with an electric mixer on medium speed for 30 seconds.
  10. Add 1/2 cup sugar and beat until combined.
  11. With mixer on low speed, beat in half-and-half or light cream.
  12. Beat in 2 cups all-purpose flour until dough is smooth.
  13. Divide dough into portions.
  14. Tint dough with desired paste food coloring pastel pink or green suggested).
  15. Set aside.
  16. On a lightly floured surface, roll half of the chilled dough at a time to 1/4-inch thickness.
  17. Using a 4-inch round scalloped cookie cutter, cut out dough.
  18. Place cookies about 1 inch apart on an ungreased cookie sheet.
  19. Tuck a lollipop stick under the center of each cookie.
  20. Press dough down slightly so that the cookie bakes around the stick.
  21. Using a decorative bag fitted with a medium writing or star tip, pipe colored dough onto cutouts, making borders, designs, or pictures and/or writing messages.
  22. Bake in a 375 degree F oven for 8 to 10 minues or until edges are firm and bottoms are lightly browned.
  23. Cool on cookie sheet for 1 minute.
  24. Carefuly transfer cookies to a wire rack; cool.
  25. Makes about 24 (4-inch) cookies.

butter, shortening, sugar, baking powder, salt, eggs, peppermint, allpurpose, hard peppermint, butter, sugar, light cream, flour, coloring

Taken from www.food.com/recipe/peppermint-cookie-pops-199164 (may not work)

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