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Peppermint Cookie Pops

These super-size sugar cookies on a stick are reminiscent of old-fashioned peppermint lollipops.

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  • Makes: 24 servings
  • Makes: 24 (4-inch) cookies
  • Prep: 1 hr 30 mins
  • Bake: 8 mins 375°F

Peppermint Cookie Pops

Directions

  1. In a large mixing bowl, beat the 2/3 cup butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/2 cups sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Add the eggs and peppermint extract; beat until well combined. Beat or stir in the 4 cups flour. Using a wooden spoon, stir in the peppermint candies.
  2. Divide dough in half. Cover and chill about 3 hours or until dough is easy to handle.
  3. Meanwhile, in a medium mixing bowl beat 1/2 cup butter with an electric mixer on medium speed for 30 seconds. Add 1/2 cup sugar and beat until combined. With mixer on low speed, beat in half-and-half or light cream. Beat in 2 cups all-purpose flour until dough is smooth. Divide dough into portions. Tint dough with desired paste food coloring. Set aside.
  4. On a lightly floured surface, roll half of the chilled dough at a time to 1/4-inch thickness. Using a 4-inch round scalloped cookie cutter, cut out dough. Place cookies about 1 inch apart on an ungreased cookie sheet. Tuck a lollipop stick under the center of each cookie. Press dough down slightly so that the cookie bakes around the stick.
  5. Using a decorative bag fitted with a medium writing or star tip, pipe colored dough onto cutouts, making borders, designs, or pictures and/or writing messages.
  6. Bake in a 375 degree F oven for 8 to 10 minutes or until edges are firm and bottoms are lightly browned. Cool on cookie sheet for 1 minute. Carefully transfer cookies to a wire rack; cool. Makes about 24 (4-inch) cookies.
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Nutrition Facts (Peppermint Cookie Pops)

  • Per serving:
  • 328 kcal cal.,
  • 16 g fat
  • (8 g sat. fat,
  • 44 mg chol.,
  • 153 mg sodium,
  • 43 g carb.,
  • 1 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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