Lollipop Cookie Valentines Recipe

Ingredients
<br>- 12  craft sticks
<br>- ½ cup semisweet chocolate chips
<br>- ½ cup butter, softened
<br>- ⅓ cup packed light brown sugar
<br>- ½ teaspoon vanilla extract
<br>- 1  egg
<br>- 2 cups all-purpose flour
<br>- ¼ cup unsweetened cocoa powder
<br>- ¼ teaspoon salt
<br>- 12 (1 ounce) squares white chocolate
<br>- 1  egg white
<br>- 1 ¼ cups confectioners' sugar
<br>- 3 drops red food coloring
<br><p></p>Directions
<br>step 1: Soak craft sticks for one hour in a bowl of cold water.
<br>step 2: In small heavy saucepan over very low heat, stir chocolate chips until melted and smooth.  Remove from heat; let cool.
<br>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.
<br>step 4: Preheat oven to 375 degrees F (190 degrees C) and grease 2 large cookie sheets.
<br>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.
<br>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.
<br>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.
<br>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.
<br>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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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

Directions
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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