Flower Power Cookie Pops Recipes

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FLOWER POWER COOKIE POPS



Flower Power Cookie Pops image

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

2 pouches Betty Crocker™ sugar cookie mix
1/4 cup Gold Medal™ all-purpose flour
1 cup butter, softened
2 eggs
1/4 teaspoon each red, yellow, green, blue and purple paste food color
25 paper lollipop sticks

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



Flower Cookie Pops image

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield 14 cookies

Number Of Ingredients 3

14 small spherical lollipops in assorted colors, such as Dum Dum Pops
One 16.5-ounce tube ready-made sugar cookie dough, at room temperature
2 tablespoons all-purpose flour

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



Flower Cookie Pops image

Make and share this Flower Cookie Pops recipe from Food.com.

Provided by hectorthebat

Categories     Dessert

Time 52m

Yield 10 pops

Number Of Ingredients 7

115 g butter
50 g sugar
150 g plain flour
25 g cornflour
225 g icing sugar
pink icing
fresh edible flower

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease two baking trays. Beat the butter and caster sugar until evenly mixed.
  • Sift in the flour and cornflour and stir to make a dough. Wrap in clingfilm and chill for 20 minutes.
  • Roll out between sheets of clingfilm to 6mm thick. Cut out 8cm rounds and put on the trays.
  • Insert a lolly stick into each one. Bake for 12-15 minutes. Cool for 10 minutes, then put on a wire rack.
  • Mix the icing sugar with 2tbsp warm water, then spread on the biscuits. Leave to set slightly.
  • Draw flowers with the piping icing and add daisy swirls.

Nutrition Facts : Calories 266.6, Fat 9.5, SaturatedFat 5.9, Cholesterol 24.6, Sodium 82.7, Carbohydrate 44, Fiber 0.5, Sugar 27.1, Protein 2

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