Holiday Cookie Pops

"For Christmas, Valentine's Day, Holloween, St. Patrick's Day, or any other occassion you can find cookie cutters for. Kids love 'em and they make a cute gift."
 
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Ready In:
57mins
Ingredients:
7
Serves:
20-24
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ingredients

  • 1 (20 ounce) package refrigerated sugar cookie dough
  • flour, to dust (optional)
  • 24 (4 inch) lollipop sticks
  • 6 6 ounces white almond bark or 6 ounces butterscotch chips
  • 1 tablespoon shortening (optional)
  • royal icing
  • assorted small decorative candies
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directions

  • Preheat oven to 350°F.
  • Grease cookie sheets; set aside.
  • Remove cookie dough from packaging as directed on package.
  • Sprinkle dough with flour to minimize sticking, if needed.
  • Divide dough in half; cover and refrigerate one half while you're working with the other.
  • Roll dough out to 1/3" thick.
  • Cut out cookies using 3 1/4" to 3 1/2" cookie cutters.
  • Place a lollipop stick on each cookie so that one tip of the stick is imbedded in the cookie.
  • Using a spatula, carefully turn cookies over so that the sticks are in the back; place on cookie sheets.
  • Repeat with other half of the dough.
  • Bake until edges are lightly browned (7-11 minutes).
  • Cool on cookie sheets for 2 minutes.
  • Let cool completely.
  • Melt almond bark in microwave according to package directions.
  • Add 1 or more tablespoons shortening and microwave for 15 seconds if coating is too thick.
  • Hold cookies over bowl and spoon coating over each.
  • Scrape excess coating off of the edges of the cookies.
  • Decorate cookies with icing and candies.
  • Let cookie pops dry on wire racks set over waxed paper.

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