• 13 Ratings

These on-the-go cookies are filled with raspberry buttercream and dipped in white chocolate.

Source: Better Homes and Gardens

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Recipe Summary

prep:
1 hr
chill:
4 hrs
bake:
6 mins at 375°
Servings:
50
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Sandwich Cookie Pops

Ingredients

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Directions

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  • In a medium bowl whisk together flour, cream of tartar, baking soda, and salt; set aside

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  • In a large bowl beat butter with an electric mixer on medium speed for 30 seconds. Add sugar and beat until creamy and smooth. Beat in Chambord and vanilla. Beat in flour mixture.

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  • If dough is too sticky, cover and chill dough for 30 minutes or until easy to handle. Divide dough into two equal portions. Shape each portion into a 12-inch-long roll about 1 inch in diameter. Wrap and chill in the refrigerator for 4 to 24 hours.

Instructions Checklist
  • Preheat oven to 375 degrees F. Cut the rolls into slices about 1/8 inch thick. Place 50 lollipop craft sticks 1-1/2 inches apart on ungreased cookie sheets. Place one dough slice on the top portion of each stick. Bake for 6 to 7 minutes or until edges are lightly browned. Bake remaining cookie slices without sticks. Cool on cookie sheets 1 minute. Transfer to wire racks to cool.

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  • Spread a slightly rounded teaspoon of Raspberry Butttercream on the flat sides of the cookies with sticks. Top with remaining cookies, flat sides down.

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  • Place white chocolate in a microwave-safe bowl. Microwave on 100 percent power (high) for 3 minutes until just melted, stirring after each minute; cool slightly. Holding pop by the stick; carefully dip and spoon melted chocolate over to coat; let excess chocolate drip off before placing on waxed or parchment. Sprinkle with nonpareils; cool. Makes 50 lollipop cookies.

To store:

Layer cookie pops between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 1 week or freeze for up to 1 month. Let come to room temperature before serving.

Nutrition Facts (Sandwich Cookie Pops)

163 calories; total fat 8g; saturated fat 5g; polyunsaturated fat 0g; monounsaturated fat 2g; cholesterol 12mg; sodium 77mg; potassium 59mg; carbohydrates 20g; fiber 0g; sugar 17g; protein 1g; trans fatty acid 0g; vitamin a 97IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 4mcg; vitamin b12 0mcg; calcium 20mg; iron 0mg.

Raspberry Buttercream

Ingredients

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Directions

Instructions Checklist
  • In a large mixing bowl beat butter for 30 seconds. Beat in 1 cup powdered sugar; Chambord or milk, and raspberry preserves. Beat in 1-1/2 cups additional powdered sugar.

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Reviews

13 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
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