Cookies On A Stick Food

COOKIES ON A STICK

Steps:

• In a large bowl, cream the butter, peanut butter and sugars. Add egg; beat well. Beat in vanilla. Combine the flour, baking powder and baking soda; gradually add to creamed mixture., Insert a lollipop stick into a side of each candy bar until stick is nearly at the opposite side. Press 1 heaping tablespoon of dough around each candy bar until completely covered. Press dough tightly around the end of the candy bar and the stick. , Place 3 in. apart on lightly greased baking sheets. Bake at 350° for 14-16 minutes or until cookies are set. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.

COOKIE POPS ON A STICK!!

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Combine butter or margarine, baking soda, white sugar and your favorite extract flavor. Beat these ingredients together with an electric mixer until fluffy. Add self-rising flour Beat well.
• Roll dough into walnut sized balls. Place them two inches apart onto the cookie sheet and flatten slightly. Press ice cream stick into the flattened side of the cookie, and press down. This way, you know how large the cookie will be when baked. Add whatever topping to each cookie you like, OR, before pressing stick into the cookie, roll each cookie into sprinkles first, then flatten.
• Bake until edges are lightly golden.

{ COOKIES BY DESIGN } COOKIES ON A STICK

Steps:

• Place melted butter in a large mixing bowl and add each remaining ingredient as listed, beating well after each addition to achieve a smooth dough. Let dough stand uncovered 10 minutes.
• Make golf-ball-sized shapes of the dough and insert a flat, wooden popsicle stick (purchased wherever craft supplies are sold) into one side of each ball. Carefully flatten each ball of dough to a 1/2 inch thick patty.
• Place 3 inches apart on greased baking sheets. Bake at 400°F for 6-8 minutes or til just browned around the edges, but still white on tops of cookies.
• Remove from the oven and smear the top of each cookie generously with heated, canned, ready-to-spread frosting (flavor of your choice). Frostings may be tinted with few drops food coloring once it has been heated. Let cookies cool on baking sheet 10 minutes before carefully removing to paper towels.

LOLLIPOP COOKIES

Steps:

• Cookies: Preheat oven to 350 degrees. Butter a sheet pan. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the sugar, butter and shortening until fluffy. Add the egg, vanilla and baking powder and mix. Add the flour and mix. Shape the dough into a large flat disk, kneading briefly if necessary to bring the dough together. Wrap in plastic wrap and chill 1 to 2 hours.
• On a lightly floured surface, roll out the dough 1/4-inch thick. Using cookie cutters or empty tuna cans, cut out large round cookies about 3 inches in diameter. Transfer to the prepared pan. Cut a heart or circle out of the center of each cookie that will be filled later with lollipop syrup. Carefully slip the sucker sticks under the cookies and gently press dough down and around it to secure the stick. Bake until very light golden, 20 to 25 minutes. Let cool completely on the sheet pan.
• Lollipop Centers: Combine sugar, glucose and water in a clean, dry, small saucepan fitted with a candy thermometer and cook on high heat. While cooking the candy syrup, occasionally wash down the pan sides to prevent crystallization using a clean brush dipped in water. Without stirring, cook until mixture reaches 305 degrees F or hard crack on the candy thermometer. Remove the pot from the heat and dip it into an ice bath for 10 seconds to stop the cooking. Remove the pot from the ice bath and add food coloring, stirring well a wooden spoon so the color is evenly distributed. To avoid air bubbles, stir in both directions and be careful not to over mix. Pour the syrup into hole of the cookies. Cool at least 20 minutes to harden. Store in an airtight container.

CANDY BAR COOKIES ON A STICK

Steps:

• Beat peanut butter, butter, and shortening in large mixing bowl on medium to high speed for 30 seconds.
• Add sugars and baking soda and beat till combined.
• Beat in eggs and vanilla till combined.
• Beat in as much of the flour as you can with the mixer on medium speed, scraping sides of bowl occasionally. Stir in any remaining flour with a wooden spoon.
• Insert a wooden stick into the side of each candy bar piece.
• Form about 2 tablespoons dough into a ball shape around each candy bar piece, making sure the candy bar is completely covered.
• If desired, roll the ball in decorative candies or colored sugar, gently pushing candies into the dough.
• Place cookies 2 1/2 inches apart on ungreased cookie sheet.
• Bake in 325 degree oven for 15-20 minutes or until golden and set.
• Cool on cookie sheet for 5 minutes. Remove from cookie sheet and cool completely on rack.

COOKIE PARTY ON A STICK

Steps:

• Insert wooden pop stick into filling in center of each cookie; place on waxed paper-covered rimmed baking sheet. Freeze 10 min.
• Mix melted chocolate and oil until blended. Dip cookies, 1 at a time, in chocolate mixture, turning to evenly coat both sides of each. Return to baking sheet. Top with sprinkles.
• Refrigerate 30 min. or until chocolate coating is firm.