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

Spiral Cherry Lollies

Makes: 36 to 38 servings
Serving size: 1 cookie Yield: 36 to 38 cookies
Prep 45 mins Chill 2 hrs to 3 hrs Bake 375°F 10 mins  per batch Cool 1 min  per batch
Spiral Cherry Lollies
  • 3/4  cup  butter, softened
  • 1  cup  sugar
  • 1/2  teaspoon  baking powder
  • 1  egg
  • 1  teaspoon  cherry extract
  • 2  cups  all-purpose flour
  • 1/2  cup  finely chopped red candied cherries
  •  Red paste food coloring
  • 1/2  cup  finely chopped green candied cherries
  •  Green paste food coloring
  •  Round paper lollipop sticks
  • 1/4  cup  red and/or green nonpareils or sprinkles

1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in egg and cherry extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

2. Divide dough in half. Stir red cherries into one dough portion; tint with red food coloring. Stir green cherries into remaining dough portion; tint with green food coloring. Divide each portion in half. Cover and chill dough about 1 hour or until easy to handle.

3. Between 2 pieces of waxed paper, roll one red dough portion into a 10x5-inch rectangle. Between 2 pieces of waxed paper, roll one green dough portion into a 10x5-inch rectangle. Remove the top layer of waxed paper from each rectangle. Invert the green rectangle on top of the red rectangle; remove top layer of waxed paper. Starting from a long side, roll up dough. Pinch dough edges to seal. Roll in half of the nonpareils and wrap in plastic wrap. Repeat with remaining dough portions and nonpareils. Chill dough rolls for 1 to 2 hours or until very firm.

4. Preheat oven to 375 degrees F. Lightly grease cookie sheets; set aside. Unwrap dough rolls; reshape, if necessary. Cut dough rolls crosswise into 1/2-inch-thick slices. Place slices 2 inches apart on the prepared cookie sheets. Push a craft stick into each slice, pressing dough around stick.

5. Bake about 10 minutes or until edges are firm and tops are set. Cool on cookie sheets for 1 minute. Transfer cookies to a wire rack and let cool.

From the Test KitchenTo Store:
  • Place cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze up to 3 months.
Nutrition Facts (Spiral Cherry Lollies)
  • Servings Per Recipe 36,
  • cal. (kcal) 101,
  • Fat, total (g) 4,
  • chol. (mg) 15,
  • sat. fat (g) 2,
  • carb. (g) 15,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 0,
  • sugar (g) 6,
  • pro. (g) 1,
  • vit. A (IU) 146,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 41,
  • Potassium (mg) 17,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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