Thursday, December 3, 2009

Cookie Pops

12 Days of Christmas Treats: Day 3

Cookie Pops
A Wilton Project Idea

Wilton Comfort Grip Tree cookie cutter
Wilton Comfort Grip candy cane cookie cutter
8" cookie sticks
Red Cookie icing
White Cookie icing
Green Cookie icing
Primary fondant multi-pack
Piping gel
White nonpareils
Parchment paper
Rolling pin
Container to display cookie bouquet

Sugar Cookie Recipe

1 cup butter, softened
1 cup sugar
1 large egg
1 tsp vanilla
2 tsp baking powder
3 cups flour

Preheat oven to 400 degrees. In a large bowl, cream butter and sugar with an electric mixer. Beat in egg and vanilla. Sift baking powder with flour. Add flour mixture, 1 cup at a time, mixing well after each addition. The dough will be very stiff. Blend in the last of the flour by hand. Do not chill dough. Roll and cut out shapes. Bake 8-10 minutes or until cookies are lightly browned. remove cookies to cooling grid to cool completely.

1. Line cookie sheet with parchment paper.
2. Roll dough to a thickness of 3/8" on the parchment paper.
3. Dust cookie cutters with flour to prevent sticking. Cut out on parchment paper lined cookie sheet to eliminate transferring. Remove excess dough.
4. Leave 1" space between cookies because they will spread slightly when cooking.
5. Bake small batches of 3 to 4 cookies at a time.
6. To insert cookie sticks
-Place hand on top of cookie to hold in place
-Insert cookie stick by twisting and pushing stick into cookie
-Insert cookie stick all the way to within 1/2" to top of cookie

Decorate cookie pops as desired. Present cookie bouquet in a festive container decorated with curling ribbon, tissue paper, and tinsel. Or wrap individual pops in plastic and give as favors.

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