FLOWER POWER COOKIE POPS
Turn Betty Crocker® sugar cookie mix into colorful flower shaped cookie pops for perfect dessert treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 25
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix, flour, butter and eggs until dough forms. Divide dough evenly into 5 portions; tint each portion with different paste food color, kneading until blended.
- Break off 2-inch portions of each color dough. On lightly floured surface, gently press dough portions together to form a large round, about 1 inch thick. Roll dough to 1/4-inch thickness. Cut with 3-inch flower-shaped cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart. Insert 1 lollipop stick halfway into center of each cookie.
- Bake 10 to 12 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely.
Nutrition Facts : Calories 250, Carbohydrate 32 g, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 160 mg
FLOWER COOKIE POPS
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 14 cookies
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the lollipops 2 inches from the edge of the pan and 4 inches apart.
- Mix the cookie dough with the flour until it is an even texture. Use a round teaspoon measuring spoon to form leveled half circles. Use your finger to gently ease the dough out of the spoon. Place 5 of the half circles, rounded-side up, around each lollipop, leaving a little space so that they are not quite touching.
- Bake the cookies, rotating the pans top to bottom and front to back midway through baking, until the candy melts and the cookies are slightly puffed and just golden, 12 to 14 minutes. Let cool on the pans until the candy hardens, about 10 minutes.
FLOWER COOKIE POPS
Get Flower Cookie Pops Recipe from Food Network
Provided by @MakeItYours
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the lollipops 2 inches from the edge of the pan and 4 inches apart.
- Mix the cookie dough with the flour until it is an even texture. Use a round teaspoon measuring spoon to form leveled half circles. Use your finger to gently ease the dough out of the spoon. Place 5 of the half circles, rounded-side up, around each lollipop, leaving a little space so that they are not quite touching.
- Bake the cookies, rotating the pans top to bottom and front to back midway through baking, until the candy melts and the cookies are slightly puffed and just golden, 12 to 14 minutes. Let cool on the pans until the candy hardens, about 10 minutes.
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FLOWER COOKIE POPS | BETTER HOMES & GARDENS
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- In a large mixing bowl beat butter and almond paste with an electric mixer on medium to high speed about 1 minute or until combined. Add the 1/3 cup sugar, the orange peel, baking powder, salt, and almond extract. Beat until combined, scraping sides of bowl occasionally. Beat in egg. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.
- Divide dough into several portions. Work desired paste food coloring into each portion, if desired. Cover and chill for 1 hour or until easy to handle.
- Grease cookie sheets; set aside. On a lightly floured surface roll half of the dough at a time to 3/8-inch thickness. Cut into desired shapes using 2-1/2- to 3-1/2-inch cutters. (Or, if desired, shape flower cookies and leaves from dough.) Place cookies 1 inch apart on the prepared cookie sheets, staggering rows of cookies so that wooden dowels can be inserted into flower shapes. (If desired, stain dowels with green liquid food coloring.) Insert a wooden dowel 1/2 inch into the bottom edge of each cookie. Brush cookies with egg white and sprinkle lightly with sugar.
- Bake in a 375 degree F oven for 8 to 10 minutes or until edges are firm and bottoms are very light brown. Cool on cookie sheet for 1 minute. Carefully transfer cookies to a wire rack and cool completely. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Makes about 24 cookies.
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- Preheat the oven to 350°F and line a cookie pan with parchment paper. Set aside. In a large bowl, stir together the oat flour, Cheerios cereal, brown sugar, shredded coconut, chocolate chips, hemp seeds, chia seeds, baking powder, baking soda, and salt.
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