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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Peppermint Cookie Pops

Makes: 24 servings Yield: 24 (4-inch) cookies
Prep 1 hr 30 mins Bake 375°F 8 mins
Peppermint Cookie Pops
  • 2/3  cup  butter, softened
  • 2/3  cup  shortening
  • 1 1/2  cups  sugar
  • 2  teaspoons  baking powder
  • 1/4  teaspoon  salt
  • 2  eggs
  • 1/4  teaspoon  peppermint extract
  • 4  cups  all-purpose flour
  • 1/2  cup  finely crushed hard peppermint candies
  • 1/2  cup  butter, softened
  • 1/2  cup  sugar
  • 1/4  cup  half-and-half or light cream
  • 2  cups  all-purpose flour
  •  Paste food coloring
  • 24  lollipop sticks

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.

Nutrition Facts (Peppermint Cookie Pops)
  • Servings Per Recipe 24,
  • cal. (kcal) 328,
  • Fat, total (g) 16,
  • chol. (mg) 44,
  • sat. fat (g) 8,
  • carb. (g) 43,
  • fiber (g) 1,
  • pro. (g) 4,
  • sodium (mg) 153,
  • Percent Daily Values are based on a 2,000 calorie diet

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