Peppermint Cookie Pops

By The Canadian Living Test Kitchen

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Peppermint Cookie PopsSoft, 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.4 out of5based on2 ratings.

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This recipe makes 48 servings

Nutritional Info
Per cookie: about	-
cal	9999 cal
pro	1 g1g pro
total fat	4 g4g total fat
sat. fat	2 g2g sat. fat
carb	16 g16g carb
fibre	00 fibre
chol	15 mg15mg chol
sodium	60 mg60mg sodium
% RDI:	-
calcium	11 calcium
iron	33 iron
vit A	44 vit A
folate	33 folate

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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 crushed candy canes 1-1/3 1-1/3cups cupscrushed candy canecandy canes
1 cup butter , softened1 1cup cupbutter, softened
1 cup packed brown sugar 1 1cup cuppacked brown sugar
1/4 cup granulated sugar 1/4 1/4cup cupgranulated sugar
1 egg 1 1eggeggs
1-1/2 tsp vanilla 1-1/2 1-1/2tsp tspvanilla
2-1/4 cups all-purpose flour 2-1/4 2-1/4cups cupsall-purpose flour
3/4 tsp baking powder 3/4 3/4tsp tspbaking powder
1/2 tsp baking soda 1/2 1/2tsp tspbaking soda
1 pinch salt 1 1pinch pinchsalt

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.