Jack-o’-lantern cookie pops do double duty as tasty treats for the kids and their friends and an edible Halloween centrepiece.
- Portion size 30 servings
- Credits : Canadian Living: November 2006
Jack-O'-Lantern Cookie Pops:
- 3/4 cups butter, softened
- 1 cup granulated sugar
- 1 Egg
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- Pinch salt
- paste food colouring
- assorted candies
Royal Icing Paint:
- 2 tablespoons meringue powder
- 2 1/3 cups icing sugar
Pasteurized Egg White Royal Icing:
- 1/4 cup pasteurized egg whites
- 1/4 teaspoon cream of tartar
- 2 1/3 cups icing sugar
Cookies: Line rimless baking sheets with parchment paper or grease; set aside.
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder, cinnamon and salt; stir into butter mixture in 2 additions. Divide in half and flatten into discs; wrap and refrigerate until firm, about 1 hour. (Make ahead: Refrigerate for up to 24 hours.)
Using 1 tsp (5 mL), scoop 30 pieces of dough from discs; roll into balls. Set aside.
On lightly floured surface, roll out remaining dough to scant one-inch (5 mm) thickness. Using 3-inch (8 cm) pumpkin or jack-o’-lantern cookie cutter, cut out shapes, re-rolling scraps.
Place 6 balls, 4 inches (10 cm) apart, on prepared pan. Press into one-inch (5 mm) thick discs. Press lollipop stick onto each disc. Top with cookie cutout, pressing lightly to adhere and sandwich stick.
Bake in top and bottom thirds of 350°F (180°C) oven, switching and rotating pans halfway through, until light golden on bottoms and edges, about 12 minutes. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)
To decorate, tint icing with food colouring as desired. Spread heaping 1 tsp (5 mL) over top of cookie; decorate with candies. Let dry. Makes 30 cookies.
Icing: Use whichever icing you prefer. Meringue powder is available at cake decorating stores and some bulk food stores.
Royal Icing Paint: In bowl, beat meringue powder with one cup (50 mL) water until foamy, about 2 minutes. Gradually beat in icing sugar until stiff, about 9 minutes. Cover with damp cloth to prevent drying out. Makes about 1 cup (250 mL).
Pasteurized Egg White Royal Icing: In bowl, beat egg whites with cream of tartar until foamy. Gradually beat in icing sugar until stiff, about 4 minutes. Cover with damp cloth to prevent drying out. Makes about 1 cup (250 mL).
Nutritional facts Per serving: about
- Sodium 40mg
- Protein 1g
- Calories 107
- Total fat 5g
- Cholesterol 18mg
- Saturated fat 3g
- Total carbohydrate 15g
- Folate 10
- Calcium 1
- Vitamin A 4