Sculpture Cookie Pops

enjoy free and creative designs

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MATERIALS

bowl / mixer / cookie sheets

popsicle sticks or craft sticks

assorted candy decorations (optional)

beat -

2/3 cup (225 ml) shortening, 3/4 cup (180 ml) sugar

2/3 cup (225 ml) butter or margarine (soft), 3/4 cup (180 ml) brown sugar

add and beat -

2 eggs, 2 t. (10 ml) vanilla

In another bowl mix -

3½ cups (875 ml) flour

1 t. (5 ml) salt, 2 t. (10 ml) baking powder

4 t. (20 ml) pumpkin pie spice (or 1 t. (5 ml) each allspice, cinnamon, ginger, & nutmeg)

PROCESS

  1. mix flour mixture with butter mixture with hands or mixer
  2. cover and refrigerate for 1-2 hours
  3. cut free-form cookie patterns from heavy paper or old file folders hint: should be 5”-6” (12 cm-15 cm) wide at widest point
  4. trace patterns and cut out dough with knife hint: no thicker than ½” (1.5 cm)
  5. transfer cookies with wide spatula to ungreased sheet hint: space 2” (5 cm) apart
  6. insert stick 1½”-2” (4 cm-5 cm) into base of each cookie sculpture
  7. bake 375°F (190°C) for 12-15 minutes, until lightly browned
  8. transfer to cooling racks; decorate if desired when completely cooled

Confectioners Icing -

HINTS

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