Lollipop Cookies Recipe
- 1 cup butter or margarine, softened
- 1 1/2 cups confectioners' sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 2 (1 ounce) squares semisweet chocolate, melted
- FROSTING:
- 1 cup confectioners' sugar
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- 1 teaspoon milk
- Food coloring
- 36 wooden craft sticks
- In a mixing bowl, cream butter and sugar. Beat in egg and extracts. Combine flour, baking soda and cream of tartar; gradually add to the creamed mixture. Divide dough in half; stir chocolate into one half. Refrigerate for 2 hours or until easy to handle. On a lightly floured surface, roll out each portion to 18-in. thickness. Cut with a 2-1/2-in. cookie cutter. Place 1 in. apart on lightly greased baking sheets. Bake at 375 degrees F for 7-8 minutes or until lightly browned. Remove to wire racks to cool.
- For frosting, combine sugar, extract, salt and enough milk to achieve spreading consistency. Add food coloring if desired. Frost chocolate cookies. Place a wooden stick on each cookie, leaving 3 in. for handle. Top each with a plain cookie. Frost tops.
