Peppermint Cookie Pops
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.
Servings: 48
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 99 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 16 g |
| fibre | trace |
| chol | 15 mg |
| sodium | 60 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 4% |
| folate | 3% |
Suggested Recipes
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1-1/3 cups (325 mL) crushed candy canes
1 cup (250 mL) butter, softened
1 cup (250 mL) packed brown sugar
1/4 cup (50 mL) granulated sugar
1 egg
1-1/2 tsp (7 mL) vanilla
2-1/4 cups (550 mL) all-purpose flour
3/4 tsp (4 mL) baking powder
1/2 tsp (2 mL) baking soda
Pinch salt
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
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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.
Tags:
Cookies-Bars-Squares; Eggs; Cheese/Other Dairy; Grains; Sugar/Sweets; Food Processor; Bake; Christmas; Entertaining;
Source
© CanadianLiving.com
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