Lollipop Cookie Valentines recipe
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Ingredients
- 12 craft sticks ½ cup semisweet chocolate chips ½ cup butter, softened ⅓ cup packed light brown sugar ½ teaspoon vanilla extract 1 egg 2 cups all-purpose flour ¼ cup unsweetened cocoa powder ¼ teaspoon salt 12 (1 ounce) squares white chocolate 1 egg white 1 ¼ cups confectioners' sugar 3 drops red food coloring
Nutrition Info
- 837.7 caloriescarbohydrate: 111.2 gcholesterol: 83.5 mgfat: 41 gfiber: 3 gprotein: 11.3 gsaturatedFat: 24.7 gservingSize: -sodium: 292.8 mgsugar: 75.9 gtransFat: : -unsaturatedFat: : -
Directions Lollipop Cookie Valentines
Directions
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Soak craft sticks for one hour in a bowl of cold water.
In small heavy saucepan over very low heat, stir chocolate chips until melted and smooth. Remove from heat, let cool.
In large bowl with electric mixer at medium speed, beat butter, brown sugar and vanilla until fluffy. Beat egg in well, beat in cooled chocolate. With mixer at low speed, beat in flour, cocoa powder and salt until smooth. Divide dough in half.
Preheat oven to 375 degrees F (190 degrees C) and grease 2 large cookie sheets.
Roll each half out to 1/8 inch thickness between 2 sheets of wax paper, freeze, in wax paper, 5 minutes. Peal top sheets of wax paper off dough, cut dough out using 3-inch heart-shaped cutter. Reroll scraps, freeze again 5 minutes, cut out. Place half of the hearts 1 inch apart on prepared cookie sheet.
Drain sticks, pat dry. Place one stick on each heart to make 2 1/2 inch handle, pressing lightly into dough. Place remaining hearts on top, press edges gently to seal. Bake about 12 minutes until firm to touch. Cool on wire racks.
In 2-quart heavy saucepan over very low heat, or in top of double boiler set over barely simmering water, stir white or milk chocolate until melted and smooth, if using both chocolates, melt in separate 1-quart pans. Remove from heat.
Holding each lollipop by handle, dip into chocolate to coat on both sides, let excess chocolate drip back into pan. Place each lollipop as it is coated on wax-paper-lined cookie sheet, refrigerate 20 minutes until chocolate is set.
To Make Icing: In large bowl with electric mixer at high speed, beat egg white and confectioners' sugar until very smooth. If desired, remove small portion of icing to separate bowl, tint with drops of food coloring. Spoon icing into decorating bag fitted with small writing tip, pipe over lollipops in desired patterns. Decorate with assorted candies and decors, attaching with dots of icing.