|
| 2 | cups granulated sugar |
| 1 | cup shortening |
| 3/4 | cup butter or margarine, softened |
| 1 | teaspoon grated lemon peel |
| 1 | egg |
| 3 1/2 | cups Gold Medal® all-purpose flour |
| 1 | teaspoon baking powder |
| 1/4 | teaspoon salt |
| About 12 craft sticks (flat wooden sticks with round ends) |
|
| 1/2 | cup powdered sugar |
| 1/4 | teaspoon vanilla |
| 1 | to 1 1/2 teaspoons hot water |
|
| Betty Crocker® decorating icing (from 4.25-oz tube), if desired |
| Assorted candies, sprinkles and colored sugar, if desired |
| 1. | Heat oven to 325°F. In large bowl, beat granulated sugar, shortening, butter, lemon peel and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt. |
| 2. | On lightly floured surface, roll half of dough at a time 1/4 inch thick. Cut with 6- to 8-inch star-shaped cookie cutter (or make your own 6- to 8-inch cardboard star pattern, place on dough and cut around pattern with small sharp knife). On ungreased cookie sheet, place cutouts 2 inches apart. Carefully insert 1 inch of craft stick into side of each cookie. |
| 3. | Bake 15 to 18 minutes or until light brown. Cool slightly; carefully remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. |
| 4. | In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Spread glaze over cookies. Decorate as desired with icing and candies. |
| No change. |
|
| Fill a clean bucket with candies to create a fun holder for the cookie pops. |
Nutrition Information:
530 ( 260); 29g ( 12g, 3 1/2g); 50mg; 180mg; 61g ( 1g, 33g); 4g 8%; 0%; 4%; 10% 1 ; 3 ; 0 ; 5 1/2 4