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Peace, love, and lollipops

April 1, 2009
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Spring is in the air.  Birds are chirping, bunnies are hopping, and rainbows are shining in beautiful blue skies.  

On a particularly “spring-like” day, you know, the kind where the rain starts at 6:30am and doesn’t stop until 7:30pm…I decided to do some baking in the kitchen.

I came across this cookie idea and thought it would be a fun cookie to drop off for my coworkers on an early Monday morning.  You see, I had Monday off AND the previous Friday, making my weekend a 4-day-vacation, and naturally, I had to drop off sweets on Monday and say na na na boo boo I don’t have to work but you do.  imgp1936I used this sugar cookie recipe  for this batch of cookies.  Although the cookies are delicious and tasty (gotta love that almond extract), I think next time I’ll try to recipe posted in the original link (reposted below) because I found my dough a little difficult to work with.

imgp1949

 

  • 3/4 cup butter, softened
  • 3 ounces cream cheese
  • 1 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • assorted colors of paste food coloring
  • 24 lollipop sticks
  1. In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth.
  2. In a medium bowl combine flour, baking powder and salt. Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into fourths. Tint each with a different food color. Wrap in plastic wrap and chill for 2 hours.
  3. Preheat oven to 350 degrees F (175 degrees C). Working with half of each color, shape dough into 3/4 inch balls and for each cookie place 1 pink, 1 green, 1 blue and 1 orange ball together to make 1 large ball

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  1.  Shape into a 12 inch long roll (like a snake), starting at one end, coil roll to make a 2 3/4 inch round cookie. Place cookies 3 inches apart on lightly greased baking sheet. Carefully insert lollipop sticks into bottoms of cookies.
  2. Bake cookies for 8 minutes or until lightly browned. Cool and store in an airtight container.
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One Comment leave one →
  1. April 1, 2009 7:42 pm

    Those are precious!

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