Whimsical cookies on a stick!
From Elisa: "When I was a little girl, I loved looking at the bright colors of sugary lollipops, but my favorite things to eat then were cookies (and that’s still true today!). These cookies feature the best of both worlds, and they are lots of fun to display for a party. If you don’t have tall jars, you could keep them upright by sticking the lollipop sticks in ﬂorist foam. They also look fantastic arranged on a plate. These designs work on just about any shape of cookie — all you need is the drop-in ﬂooding technique. If you don’t have a set of round cookie cutters, you can create a variety of circle templates by tracing small jars or other round objects in your kitchen."
You will need:
2 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
3/4 cup unsalted butter
1/2 cup plus 2 tablespoons sugar
1 large egg
1 teaspoon vanilla extract
For royal icing:
1/3 cup pasturized egg whites
4 ½ cups plus 1 tablespoon sifted confectioner’s sugar
½ teaspoon lemon juice
- In a medium bowl, sift together the ﬂour, salt, and baking powder. Set aside.
- In the bowl of a standing mixer ﬁtted with a paddle attachment, combine the butter and sugar and beat on medium speed until light and ﬂuffy. Add the egg and vanilla and beat until combined.
- Add the ﬂour mixture in 2 batches, scraping down the bowl after each addition. Beat until the dough just comes together, being careful not to overmix.
- Turn out the dough onto a lightly ﬂoured surface. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
- Place the ball of dough between two pieces of parchment paper and roll out to ¼ inch thick. Keeping the dough in the parchment, transfer to a cookie sheet and place in the refrigerator for at least 1 hour.
- Cut the cookies in the desired shapes and place at least 1 inch apart on a half-sheet pan lined with parchment paper or an ungreased nonstick cookie sheet. Transfer to the freezer and chill for at least 15 minutes or until they are stiff.
- Preheat the oven to 350°F.
- Bake until the cookies are light golden brown, about 10 minutes. Let the cookies cool completely.
- For the icing, In the bowl of an electric mixer fitted with a paddle attachment, beat the egg whites on medium speed until soft peaks form. Gradually add the confectioners’ sugar, ½ cup at a time, on medium-low speed. Scrape thoroughly between additions. Add the lemon juice and beat on medium-high speed until stiff peaks form and the icing is no longer shiny, about 6 to 8 minutes.
- Method to make the cookies: Prepare the cookie dough and roll it out as directed, except for the thickness. For this project you will need to roll the dough slightly thicker than ¼ inch, depending on the size of your lollipop stick. The dough should be about twice as thick as the stick. So for a 3 ⁄16 inch-thick stick roll the dough 3 ⁄8 inch thick. Use the round cutters to cut out cookies and then insert the sticks into the edges of the cookies, halfway into the circles. Bake according to the recipe, checking for doneness and possibly baking for 1 to 2 minutes longer due to the extra thickness.
- Divide the icing, and dye each portion in the colors you will use. Prepare stiff and loose icing in each color. Put the stiff icings in pastry bags ﬁtted with #2 tips and the loose icings in bags ﬁtted with #3 tips. Using the shapes of the cookie as your guide, pipe a complete outline on each cookie using stiff icing.
- For the drop-in ﬂooding, ﬂood and decorate one cookie at a time, using looser icing. Have all your colors ready and close at hand. Begin by ﬂooding an entire cookie. Without waiting for the cookie to dry, drop in the color(s) in the shape that you want.
- Once the icing is fully set and dried, insert lollipop sticks and serve!
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