Stop And Go Cookie Pops Food

NO-BAKE CHOCOLATE COOKIE POPS

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.

STOP-AND-GO COOKIE POPS

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, butter, egg and flour until soft dough forms.
• On floured surface, roll dough about 1/4 inch thick. Cut dough into 3x1-inch rectangles, using pastry wheel or knife. Insert 1 inch of wooden stick into a 1-inch side of each cookie. On ungreased cookie sheets, place cookies 2 inches apart.
• Bake 7 to 9 minutes or until edges are light borwn. Immediately press red, yellow and green candies into each cookie. Cool 2 minutes; remove from cookie sheets to cooking racks. Cool completely, about 30 minutes.

PIGGY POPS

Steps:

• Cut marshmallows into thirds horizontally; cut the center portion of each into four wedges for ears. Roll cut sides of ears in sugar to prevent sticking together. Set ears and remaining portions aside., In a microwave, melt baking chips and shortening; stir until smooth. Stir in food coloring if desired., Twist apart sandwich cookies. Dip the end of a wooden pop stick into melted baking chip mixture and place on a cookie half; replace cookie top. Repeat. Place pops on waxed paper-lined baking sheets; refrigerate for 10 minutes or until set., Reheat baking chip mixture if necessary; dip a pop in mixture and allow excess to drip off. Return to waxed paper-lined baking sheet. While wet, position a marshmallow slice on the cookie for a snout. Add ears on top edge of cookie; hold for a few seconds or until set. Add chocolate chip eyes. Place two baking bits on snout, securing with a dab of baking chip mixture. Repeat. Let stand until set.

POP ART COOKIE POPS

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, butter, flour and egg until dough forms. Roll dough on floured surface until about 1/4 inch thick. Cut with 3-inch round cookie cutter. Place 2 inches apart on ungreased cookie sheet. Carefully insert a wooden stick into side of each cookie.
• Bake 9 to 11 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes.
• Divide frosting among 4 small bowls. Tint frosting in 3 of the bowls with different color of food color. Reserve some of the tinted frostings for piping on designs. Frost cookies with remaining white and tinted frostings. For piping, place each tinted frosting in small resealable food-storage plastic bag; snip off tiny corner of bag. Pipe frostings on cookies in desired designs. Decorate with candy decorations.

FLOWER COOKIE POPS

Steps:

• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the lollipops 2 inches from the edge of the pan and 4 inches apart.
• Mix the cookie dough with the flour until it is an even texture. Use a round teaspoon measuring spoon to form leveled half circles. Use your finger to gently ease the dough out of the spoon. Place 5 of the half circles, rounded-side up, around each lollipop, leaving a little space so that they are not quite touching.
• Bake the cookies, rotating the pans top to bottom and front to back midway through baking, until the candy melts and the cookies are slightly puffed and just golden, 12 to 14 minutes. Let cool on the pans until the candy hardens, about 10 minutes.

STOP-AND-GO COOKIE POPS

Steps:

• Heat oven to 400 degrees F. In large bowl, beat sugar, shortening and butter with electric mixer on medium speed, or mix with spoon. Stir in vanilla and eggs. Stir in flour, baking powder and salt.
• On lightly floured cloth-covered surface, roll half of dough at a time 1/4 inch thick. Cut into 3x1-inch rectangles, using pastry wheel or knife, or use rectangular-shaped cookie cutter. Insert 1 inch of wooden stick into a 1-inch side of each cookie. With end of wooden spoon handle, make 3 indentations in each cookie. On ungreased cookie sheet, place cookies 2 inches apart.
• Bake 6 to 8 minutes or until edges are light brown. Immediately press red, yellow and green candies into indentations in each cookie. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

STOP-AND-GO COOKIE POPS

Steps:

• Heat oven to 400 degrees F. In large bowl, beat sugar, shortening and butter with electric mixer on medium speed, or mix with spoon. Stir in vanilla and eggs. Stir in flour, baking powder and salt.
• On lightly floured cloth-covered surface, roll half of dough at a time 1/4 inch thick. Cut into 3x1-inch rectangles, using pastry wheel or knife, or use rectangular-shaped cookie cutter. Insert 1 inch of wooden stick into a 1-inch side of each cookie. With end of wooden spoon handle, make 3 indentations in each cookie. On ungreased cookie sheet, place cookies 2 inches apart.
• Bake 6 to 8 minutes or until edges are light brown. Immediately press red, yellow and green candies into indentations in each cookie. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

STOP AND GO COOKIE POPS

Steps:

• Heat oven to 375°F
• In medium bowl, stir cookie mix, butter, egg and flour until soft dough forms.
• On floured surface, roll dough about 1/4 inch thick.
• Cut dough into 3x1-inch rectangles, using pastry wheel or knife.
• Insert 1 inch of wooden stick into a 1-inch side of each cookie.
• On ungreased cookie sheets, place cookies 2 inches apart.
• Bake 7 to 9 minutes or until edges are light borwn.
• Immediately press red, yellow and green candies into each cookie.
• Cool 2 minutes; remove from cookie sheets to cooking racks.
• Cool completely, about 30 minutes.