Recipes

Lollipop Cookie Valentines

Recipe submitted by: Amy Pickett

Recipe courtesy of: http://allrecipes.com/Recipe/Lollipop-Cookie-Valentines/Detail.aspx?evt19=1

The recipe is written using white chocolate, but you can use dark chocolate instead, or half each.
 
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cook Makes 1 dozen

What's in it

Ingredients

12 craft sticks
1/2 cup semisweet chocolate chips
1/2 cup butter, softened
1/3 cup packed light brown sugar
1/2 teaspoon vanilla extract
1 egg
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
12 (1 ounce) squares white chocolate
1 egg white
1 1/4 cups confectioners' sugar
3 drops red food coloring

How to cook it

Directions

  • Soak craft sticks for one hour in a bowl of cold water.
  • In small heavy saucepan over very low heat, stir chocolate chips until melted and smooth. Remove from heat; let cool.
  • 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.
  • Preheat oven to 375 degrees F (190 degrees C) and grease 2 large cookie sheets.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.