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Halloween Cookie Pops

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Ingredients
  Solid vegetable shortening 2⁄3 Cup (10.67 tbs)
  Butter/Margarine 2⁄3 Cup (10.67 tbs), softened
  Granulated sugar 3⁄4 Cup (12 tbs)
  Firmly packed brown sugar 3⁄4 Cup (12 tbs)
  Eggs 2
  Vanilla 2 Teaspoon
  All purpose flour 3 1⁄2 Cup (56 tbs)
  Baking powder 2 Teaspoon
  Salt 1 Teaspoon
  Pumpkin pie spice/1 teaspoon each ground allspice, cinnamon, ginger and nutmeg 4 Teaspoon
  Confectioners icing 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Candy decor 4 Tablespoon (Assorted, Adjust Quantity As Needed)
Directions

In large bowl of an electric mixer, beat shortening, butter, granulated sugar, and brown sugar until creamy; beat in eggs and vanilla.
In another bowl, stir together flour, baking powder, salt, and pumpkin pie spice; gradually add to butter mixture, blending thoroughly.
Cover tightly with plastic wrap and refrigerate for 1 to 2 hours.
Meanwhile, cut cookie patterns from lightweight cardboard, choosing simple Halloween shapes and making them 5 to 6 inches wide at the widest point.
Also have ready 4 1/2 to 5 1/2-inch Popsicle sticks or tongue depressors.
Using a stockinet-covered or floured rolling pin, roll out dough, a portion at a time, on a floured board to a thickness of about 3/4 inch.
Place patterns on dough and cut around edges with a knife.
Remove patterns; use a wide spatula to transfer cookies carefully to ungreased baking sheets, spacing them about 2 inches apart.
Insert Popsicle sticks 1 1/2 to 2 inches into the base of each.
Bake in a 375° oven for 12 to 15 minutes or until very lightly browned.
Transfer to racks and let cool completely.
Prepare confectioner's icing and spread on cooled cookies; decorate with candies as desired.
Let icing dry thoroughly, then wrap cookies individually in plastic wrap.
Store in a single layer on a flat surface.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Occasion: 
Halloween

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