Colourful cinnamon-scented cookie lollipops make welcome treats for home or clubs. They also make a fun edible Halloween centrepiece by inserting the sticks into a pumpkin or squash. You'll need thirty 6-inch (15 cm) lollipop sticks.
- Portion size 30 servings
- Credits : Canadian Living Magazine: November 2006
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 1/4-inch (5 mm) thickness. Using 3-inch (8 cm) pumpkin or jack-o'-lantern cookie cutter, cut out shapes, rerolling scraps.
Place 6 balls, 4 inches (10 cm) apart, on prepared pan. Press into 1/4-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.
Nutritional facts <b>Per cookie (without decoration):</b> about
- Sodium 40 mg
- Protein 1 g
- Calories 107.0
- Total fat 5 g
- Cholesterol 18 mg
- Saturated fat 3 g
- Total carbohydrate 15 g
- Iron 4.0
- Folate 10.0
- Calcium 1.0
- Vitamin A 4.0