Cookie Sticks Recipes
QUICK CANDY COOKIE STICKS
Stick to a quick way to make delicious homemade cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 56
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- In large bowl, mix sugars, oil, vanilla and egg with spoon until smooth. Stir in flour, baking soda and salt. Stir in 1/4 cup of the candies.
- Divide dough into fourths. Shape each fourth into roll, about 14 inches long, on ungreased cookie sheet, placing 2 rolls on a cookie sheet. Pat each roll to about 1/2-inch thickness. Sprinkle 2 tablespoons of the remaining candies on each strip; press lightly.
- Bake 6 to 8 minutes or until golden brown; cool 2 minutes. Cut each strip crosswise into 1-inch slices; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 5 g, TransFat 0 g
COOKIES ON A STICK
As folks munch on these peanut butter cookies, they're delighted to uncover the candy bar surprise tucked inside. -Delores Wallace, Jacobsburg, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 cookies.
Number Of Ingredients 11
Steps:
- In a large bowl, cream the butter, peanut butter and sugars. Add egg; beat well. Beat in vanilla. Combine the flour, baking powder and baking soda; gradually add to creamed mixture., Insert a lollipop stick into a side of each candy bar until stick is nearly at the opposite side. Press 1 heaping tablespoon of dough around each candy bar until completely covered. Press dough tightly around the end of the candy bar and the stick. , Place 3 in. apart on lightly greased baking sheets. Bake at 350° for 14-16 minutes or until cookies are set. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 198 calories, Fat 10g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 144mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
FINNISH COOKIE STICKS
Light and crispy cookies that are a Finnish tradition!
Provided by MISS_MARSH
Categories World Cuisine Recipes European Scandinavian
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the butter and 1/2 cup sugar until smooth. Stir in 1 egg and almond extract. Combine the salt and flour; stir into the sugar mixture with your hands until a smooth dough forms. Roll dough into log shaped pieces about 1/2 inch thick and 2 to 3 inches long. Dip each piece in the beaten eggs, then in remaining 1/2 cup sugar and then roll them in almonds. Place them 1 inch apart onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 814.8 calories, Carbohydrate 86 g, Cholesterol 205.3 mg, Fat 46.7 g, Fiber 4.5 g, Protein 16 g, SaturatedFat 21.5 g, Sodium 363 mg, Sugar 34.9 g
COOKIE BOUQUET
Three dozen shortbread cookies are decorated with royal icing and attached to lollipop sticks to create this delectable arrangement. Follow this technique, then get creative with the details!
Provided by Smart Cookie
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 7h35m
Yield 36
Number Of Ingredients 10
Steps:
- Whisk flour and salt together in a medium bowl and set aside.
- Cream butter and sugar together in the bowl of stand mixer on medium speed until light and fluffy, about 4 minutes. Add vanilla extract and mix to combine. Slowly add flour and mix on low speed until a dough comes together.
- Turn dough out onto a lightly floured surface and shape into 2 flat disks. Wrap each in plastic wrap and chill for 30 minutes.
- Line 3 baking sheets with parchment paper. Roll out one of the chilled dough rounds to 1/4-inch thickness and cut out flowers using cookie cutters of your choice. Re-roll the dough up to 3 times and continue cutting out cookies. Transfer cookies to a baking sheet using a flat spatula. Place cookies about 1 inch apart, fitting about 12 on each sheet.
- Roll out the second dough round and repeat cutting out flowers until you have about 3 dozen cookies in total. Freeze cookies for 20 minutes to help maintain their shape.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake until the edges start to look pale golden, 10 to 15 minutes. Cool on pans for 5 minutes. Transfer to a wire rack and cool to room temperature, at least 1 hour.
- Combine confectioners' sugar, 5 tablespoons water, and meringue powder in the bowl of a stand mixer and mix on medium until a thick icing forms. Add more water, 1 tablespoon at a time, until desired texture is reached. Divide icing among several bowls and tint with desired gel food coloring.
- Decorate cookies as desired using a pastry bags and tips. Reserve any leftover icing in an airtight container for attaching the sticks. Let icing dry, 4 hours to overnight.
- Attach lollipop sticks to the back of the dry cookies with royal icing. Tie together with ribbon or arrange in a gift box.
Nutrition Facts : Calories 190.5 calories, Carbohydrate 29.1 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 4.9 g, Sodium 19.9 mg, Sugar 19.3 g
COOKIE STICKS
If you have a craving for cookies and you want them now, these yummy strips take just a few minutes to make from start to finish. -Kathy Zielicke, Fond du Lac, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the oil, sugars, egg and vanilla. Combine the flour, baking soda and salt; gradually add to sugar mixture and mix well. Divide dough in half. , On a greased baking sheet, shape each portion into a 15x3-in. rectangle about 3 in. apart. Sprinkle chocolate chips and, if desired, nuts over dough; press lightly. , Bake at 375° for 6-7 minutes. (Bake for 8-9 minutes for crispier cookies.) Cool for 5 minutes. Cut with a serrated knife into 1-in. strips; remove to wire racks to cool.
Nutrition Facts : Calories 93 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 54mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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From pillsbury.com
4/5 (27)Total Time 1 hr 10 minsCategory DessertCalories 110 per serving
- Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line large cookie sheet with cooking parchment paper.
- In large bowl, break up cookie dough. Add flour; stir with spoon or hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Place cookie dough on cookie sheet; press into 15x8-inch rectangle. With pizza cutter or sharp knife, cut dough into 30 (4x1-inch) sticks (do not separate).
- Bake 12 to 15 minutes or until edges are light golden brown. Cool 2 minutes. Cut into 30 sticks with pizza cutter or sharp knife. Cool 1 minute; remove from cookie sheets to cooling racks, separating into cookie sticks. Cool completely, about 20 minutes.
- Meanwhile, in small bowl, melt candy coating as directed on package. Dip one end of each stick into candy coating; dip or sprinkle with sugar crystals.
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From justataste.com
5/5 (2)Total Time 1 hr 44 minsCategory DessertCalories 83 per serving
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
- In a separate bowl, whisk together the flour, baking powder and salt. In three increments, add the flour mixture to the creamed butter, mixing between each addition and scraping down the sides of the bowl as needed. Add the milk and vanilla extract, blending until combined and the dough begins to come together in large pieces.
- Use your hands to divide the dough in half, pressing it together to compact it into two disks. Wrap the disks securely in plastic wrap and refrigerate them until firm, about 1 hour.
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From sugarspunrun.com
Ratings 7Calories 110 per servingCategory Dessert
- Combine butter, sugar, vanilla extract, and salt and beat with a stand mixer or an electric mixer until light and fluffy.
- Stir in egg yolk and scrape down the sides of the bowl using a rubber spatula to ensure ingredients are well-incorporated.
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From sugarandsoul.co
4.9/5 (11)Calories 102 per servingCategory Dessert
- Preheat oven to 350 degrees F. Line a 9 x 13-inch pan with aluminum foil and spray the bottom and sides with cooking spray and set aside.
- In a large bowl with a hand mixer or in a stand mixer fitted with a paddle attachment, cream together the butter, sugars, egg, and vanilla.
- In a separate bowl, combine the flour, baking soda, and salt, then add the flour mix to the wet ingredients in two separate additions, mixing until combined after each addition.
COOKIE STICKS | EASY COOKIE BAR RECIPE WITH FEW INGREDIENTS
From cookiesandcups.com
Reviews 65Category DessertCuisine AmericanEstimated Reading Time 2 mins
- In a bowl stir together oil, both sugars, egg and vanilla. Add in flour, baking soda and salt to mixture and stir until just combined.
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From myrecipes.com
Servings 84-96Total Time 1 hr 46 mins
- Beat butter and sugar at medium speed with an electric mixer about 5 minutes or until creamy. Add egg yolks and vanilla, beating until blended. Combine flour and salt; gradually add to butter mixture, beating until blended after each addition. Cover and freeze 30 minutes.
- Roll dough to a 3/8-inch thickness on a lightly floured surface. Cut desired shapes using favorite seasonal cutters; place on lightly greased baking sheets, allowing space for craft sticks. Insert 1 craft stick into bottom of each cookie.
- Bake at 350° for 10 to 16 minutes or until edges are golden. (Baking times may vary with different cookie shapes and sizes.) Cool 5 minutes on baking sheets. Slip a metal spatula under cookies to loosen; cool completely on baking sheets.
- Spread a generous amount of Easy Microwave Frosting where each stick and cookie are joined to ensure stability. Let dry about 30 minutes. Spread a thin layer of Easy Microwave Frosting on front side of each cookie, and sprinkle with desired decorations before frosting dries; then dry completely. Store in a cool, dry place.
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From crazyforcrust.com
Reviews 49Estimated Reading Time 7 minsCategory DessertTotal Time 1 hr
- Preheat oven to 350°F. Line a 10x15 jelly roll pan with foil (let the foil hang over the sides for easy removal of the hot bars) and spray with cooking spray. (If you don’t have a jelly roll pan you can use a rimmed cookie sheet that’s close to 10x15” in size, but opt bigger instead of smaller.)
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From delscookingtwist.com
Category Cookies And BarsTotal Time 28 minsEstimated Reading Time 5 minsCalories 102 per serving
- Preheat the oven to 350°F (180°C) and line a 9 x 13-inch (23×33 cm) pan with parchment paper, leaving a 4-inch (10 cm) overhang on long sides. Grease the bottom and sides, and set aside.
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From foodandwine.com
Servings 36
- In a food processor, pulse the walnuts with 2 tablespoons of the sugar until finely ground. Transfer to the bowl of a standing electric mixer fitted with a paddle. Add the remaining 1/2 cup sugar and the flour, cornmeal, baking powder, and salt. Mix on low speed until combined. Add the butter and mix until a coarse meal forms. Add the egg and maple syrup and mix until combined.
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- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar and sugar until light and fluffy, about 3 minutes.
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