Broomstick Cookies
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These broomstick cookies are simple to assemble and fun to eat, too.
Servings: 40 cookies
Ingredients:
Broomstick Cookies
Photography by Edward Pond
| Nutritional Info | |
| Per cookie: about | - |
| cal | 55 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 8 g |
| fibre | trace |
| chol | 7 mg |
| sodium | 38 mg |
| % RDI: | - |
| iron | 3% |
| vit A | 2% |
| folate | 4% |
Suggested Recipes
Preparation:
Chocolate Cookie Dough
Shape dough by 1 tbsp (15 mL) into 40 balls; press onto 1 end of each pretzel rod. Place on parchment paper–lined baking sheets. Press dough with fork to resemble bristles of broom.
Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until edges are crisp and centres are still slightly soft, 10 to 12 minutes. Transfer to racks; let cool.
Shape dough by 1 tbsp (15 mL) into 40 balls; press onto 1 end of each pretzel rod. Place on parchment paper–lined baking sheets. Press dough with fork to resemble bristles of broom.
Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until edges are crisp and centres are still slightly soft, 10 to 12 minutes. Transfer to racks; let cool.
Tags:
Source
Canadian Living Magazine: November 2008
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