Peppermint Cookie Pops
This recipe makes 48 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 99 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 16 g |
| fibre | 0 |
| chol | 15 mg |
| sodium | 60 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 3 |
| vit A | 4 |
| folate | 3 |
- Portion size: 48
Soft, chewy cookies sprinkled with colourful candy cane make a festive gift. You can also stick the peppermint pops into a plastic foam ball for a novel gift of a centrepiece.
Ingredients
- 1-1/3 cups 1-1/3cupscrushed candy canecandy canes
- 1 cup 1cupbutter, softened
- 1 cup 1cuppacked brown sugar
- 1/4 cup 1/4cupgranulated sugar
- 1 1eggeggs
- 1-1/2 tsp 1-1/2tspvanilla
- 2-1/4 cups 2-1/4cupsall-purpose flour
- 3/4 tsp 3/4tspbaking powder
- 1/2 tsp 1/2tspbaking soda
- 1 pinch 1pinchsalt
Preparation
Grease or line rimless baking sheets with parchment paper; set aside.
In food processor, crush 1/3 cup (75 mL) of the candy canes almost to fine powder; set aside.
In bowl, beat together butter and brown and granulated sugars until light and fluffy; beat in egg and vanilla. In separate bowl, stir together flour, baking powder, baking soda, salt and pulverized candy canes; gradually stir into butter mixture with wooden spoon.
Drop by tablespoonfuls (15 mL) onto prepared pans. Slide lollipop stick under bottom half of each cookie. Bake in centre of 375°F (190°C) oven for 6 minutes. Remove from oven.
Sprinkle remaining chopped candy cane over cookies, pressing gently into each. Bake for 5 to 8 minutes longer or until golden. Let cool on pan on racks for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 4 days.)
Additional information :
Tip: If you don't have a food processor, crush the candy canes in a heavy plastic bag using a meat mallet or the bottom of a heavy saucepan.
Source : © CanadianLiving.com
