NO-BAKE CHOCOLATE COOKIE POPS
Skip the oven and satisfy your sweet tooth with a recipe for No-Bake Chocolate Cookie Pops decorated with your choice of toppings.
Provided by Kelly Senyei
Time 20m
Number Of Ingredients 6
Steps:
- Place the cookies in the bowl of a food processor and pulse them until roughly chopped. Add the cream cheese and continue pulsing until the mixture is well combined and there are no large pieces of cookie remaining.
- Line a baking sheet with parchment paper. Using your hands, squeeze and roll the cookie mixture into 1-inch balls. Insert a lollipop stick into each ball, place them on the baking sheet and freeze them for 30 minutes.
- Melt the chocolate and vegetable oil in the microwave on 30-second intervals, stirring between each interval, until fully melted. Dip the cookie balls in the melted chocolate then immediately garnish them with sprinkles, crushed nuts or toasted coconut flakes. Return the pops to the baking sheet. Loosely cover and refrigerate them for 1 hour or until the chocolate is set.
Nutrition Facts : Calories 205 kcal, Carbohydrate 24 g, Protein 2 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 11 mg, Sodium 110 mg, Sugar 18 g, ServingSize 1 serving
STAR COOKIE POPS
Need to recognize an accomplishment? Celebrate with cookies that make everyone feel like they are a star.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 325°F. In large bowl, beat granulated sugar, shortening, butter, lemon peel and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt.
- On lightly floured surface, roll half of dough at a time 1/4 inch thick. Cut with 6- to 8-inch star-shaped cookie cutter (or make your own 6- to 8-inch cardboard star pattern, place on dough and cut around pattern with small sharp knife). On ungreased cookie sheet, place cutouts 2 inches apart. Carefully insert 1 inch of craft stick into side of each cookie.
- Bake 15 to 18 minutes or until light brown. Cool slightly; carefully remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Spread glaze over cookies. Decorate as desired with icing and candies.
Nutrition Facts : Calories 530, Carbohydrate 61 g, Cholesterol 50 mg, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Cookie, Sodium 180 mg, Sugar 33 g, TransFat 3 1/2 g
VALENTINE SANDWICH COOKIE POPS
These are a variation of our Valentine Heart Pops.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 20 sandwich pops
Number Of Ingredients 4
Steps:
- Follow sugar cookie recipe, but in Step 4, make rounds 1 3/4 inches instead of 2 1/2 inches, and don't cut out smaller hearts.
- Turn over half the batch of baked cookies so bottoms are facing up. Spoon 1 scant teaspoon sandwich filling onto centers. Center lollipop stick in each. Cover with matching cookie rounds. Let dry. If desired, use royal icing to adhere small hearts reserved from Valentine Heart Pops onto pops. Let dry. Pipe royal icing through a pastry bag fitted with a 1/16-inch tip in decorative dots around cookies. When dry, store in an airtight container up to 5 days.
SUGAR-COOKIE STARS
Basic sugar cookies are the star of dessert when iced and decorated with edible silver dust. The icing will thicken as it sits, so make it once the cookies have cooled.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h30m
Yield Makes 32
Number Of Ingredients 10
Steps:
- Make the cookies: Sift flour, baking powder, and 1/2 teaspoon salt into a large bowl.
- Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in egg.
- Reduce speed to low. Add flour mixture, then vanilla. Refrigerate dough, wrapped in plastic wrap, for at least 1 hour.
- Preheat oven to 350 degrees. Roll out dough to a 1/4-inch thickness on a lightly floured surface. Cut out various star shapes using 3-to-4-inch cutters. Transfer to parchment-lined baking sheets, spacing each 1 inch apart.
- Bake until cookies are just turning gold around the edges, 10 to 12 minutes. Let cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks. Let cool completely.
- Make the icing: Whisk together confectioners' sugar and egg whites with a mixer on medium speed until icing is glossy-white and holds a ribbonlike trail on the surface for 5 seconds when beater is raised, about 5 minutes.
- Transfer icing to a pastry bag fitted with a small round tip. Pipe an outline of icing around the edges, then flood each cookie with more icing to cover. Sift edible silver dust over cookies. Let cookies dry completely.
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- Knead the flour into the sugar cookie dough on a work surface until smooth. Roll out the cookie dough to a scant ¼-inch thickness. Cut out as many star shapes as possible, 4 and 5 inch, using cookie cutters. Transfer the shapes to the prepared pans. Insert a lollipop stick about halfway into the cookie dough. Repeat with the remaining dough and sticks to make about 11 cookie pops.
- Bake until lightly golden and firm, about 10 to 13 minutes. Transfer to a wire rack until cooled completely.
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