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Lollipop Cookie Valentines Recipe

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Lollipop Cookie Valentines Recipe

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    Cuisine:

    Directions

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    Ingredients :

  • 12 craft sticks
  • ½ cup semisweet chocolate chips
  • ½ cup butter, softened
  • ⅓ cup packed light brown sugar
  • ½ teaspoon vanilla extract
  • 1 egg
  • 2 cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 12 (1 ounce) squares white chocolate
  • 1 egg white
  • 1 ¼ cups confectioners' sugar
  • 3 drops red food coloring
  • Methods :

  • Step 1

    Soak craft sticks for one hour in a bowl of cold water.

  • Step 2

    In small heavy saucepan over very low heat, stir chocolate chips until melted and smooth. Remove from heat; let cool.

  • Step 3

    In large bowl with electric mixer at medium speed, beat butter, brown sugar and vanilla until fluffy. Beat egg in well; beat in cooled chocolate. With mixer at low speed, beat in flour, cocoa powder and salt until smooth. Divide dough in half.

  • Step 4

    Preheat oven to 375 degrees F (190 degrees C) and grease 2 large cookie sheets.

  • Step 5

    Roll each half out to 1/8 inch thickness between 2 sheets of wax paper; freeze, in wax paper, 5 minutes. Peal top sheets of wax paper off dough; cut dough out using 3-inch heart-shaped cutter. Reroll scraps; freeze again 5 minutes; cut out. Place half of the hearts 1 inch apart on prepared cookie sheet.

  • Step 6

    Drain sticks, pat dry. Place one stick on each heart to make 2 1/2 inch handle, pressing lightly into dough. Place remaining hearts on top; press edges gently to seal. Bake about 12 minutes until firm to touch. Cool on wire racks.

  • Step 7

    In 2-quart heavy saucepan over very low heat, or in top of double boiler set over barely simmering water, stir white or milk chocolate until melted and smooth; if using both chocolates, melt in separate 1-quart pans. Remove from heat.

  • Step 8

    Holding each lollipop by handle, dip into chocolate to coat on both sides; let excess chocolate drip back into pan. Place each lollipop as it is coated on wax-paper-lined cookie sheet; refrigerate 20 minutes until chocolate is set.

  • Step 9

    To Make Icing: In large bowl with electric mixer at high speed, beat egg white and confectioners' sugar until very smooth. If desired, remove small portion of icing to separate bowl; tint with drops of food coloring. Spoon icing into decorating bag fitted with small writing tip; pipe over lollipops in desired patterns. Decorate with assorted candies and decors; attaching with dots of icing.

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