These pops make an adorable edible centrepiece on your Thanksgiving table. Small gingersnap thins fit neatly in a measuring cup; if you're using bigger cookies, break them into 1-inch (2.5 cm) pieces to fit in the cup. To make the crumbs, pulse the cookies in a food processor, or put them in a plastic bag and crush them with a rolling pin, until they're crumbly but not powdery.
- Portion size 12 servings
- Credits : Canadian Living Magazine
In bowl, stir together gingersnap crumbs, icing sugar and cinnamon; stir in mascarpone cheese until combined. Cover and refrigerate until firm, about 30 minutes. Shape by rounded 1 tbsp into 12 balls; place on waxed paper–lined plate.
In microwaveable bowl, microwave 1 tbsp of the brown coating wafers on medium, stirring halfway through, until melted, about 10 seconds. Dip 1 end of 6-inch (15 cm) lollipop stick about 1/2 inch (1 cm) into brown coating; insert dipped end halfway into 1 of the cookie balls. Repeat with remaining cookie balls; refrigerate until firm, about 30 minutes.
Meanwhile, in clean microwaveable bowl, microwave remaining brown coating wafers on medium, stirring every 15 seconds, until melted, about 45 seconds. Stir in oil. Dip each cookie ball into brown coating to cover completely, tapping stick on side of bowl and letting excess drip back into bowl; stand pops upright until set, about 15 minutes.
Tail: Meanwhile, using fork, dip 1 flat side of each wafer cookie quarter into remaining brown coating, tapping fork on edge of bowl and letting excess drip back into bowl. Place, uncoated side down, on waxed paper-lined baking sheet; press almonds into coating, fanning out along rounded edges of each cookie quarter to make feathers. Let stand until set, about 10 minutes.
For each pop, dip 1 bottom edge of each of 2 tail pieces into remaining brown coating. Press onto upper back of body to adhere; hold until set, about 15 seconds.
Head: For each pop, dip bottom of 1 malt ball into remaining brown coating. Press onto top of body; hold until set, about 30 seconds. Dip flat bottom of 1 chocolate chip into remaining brown coating; press onto front of head to make beak. Hold until set, about 30 seconds.
In clean microwaveable bowl, microwave orange coating wafers on medium until melted, about 10 seconds; stir until smooth. Dip toothpick into orange coating; dot onto front of head to make eyes.
Dip 1 side of a strawberry candy into remaining brown coating. Press onto body in space just below head underneath beak to make wattle; hold until set, about 15 seconds.
Hat: Trim off pointed tips of black coating wafers. For each hat, dip 1 end of liquorice piece into remaining brown coating. Press onto black coating wafer; hold until set, about 15 seconds. Press 1 candy-coated chocolate onto front of hat; let stand until set, about 3 minutes. Dip bottom of hat into remaining brown coating. Press onto top of head; hold until set, about 15 seconds.
Test Kitchen tip: Let it stand
Your cookie pops will look best if they're perfectly round, so you'll need the dipped balls to stand upright when they're drying. You can invest in a fancy cake-pop stand if you like, but a low-tech solution is to stand the sticks in short bottles or glasses. You can also buy a foam block at a craft store and poke holes in it with a lollipop stick for the perfect fit.
Nutritional facts per pop: about
- Fibre 2 g
- Sodium 196 mg
- Sugars 27 g
- Protein 5 g
- Calories 347.0
- Total fat 18 g
- Potassium 196 mg
- Cholesterol 14 mg
- Saturated fat 10 g
- Total carbohydrate 44 g
- Iron 14.0
- Folate 9.0
- Calcium 10.0
- Vitamin A 5.0