Lollipop Cookie Valentines Popular Recipes

Saturday, February 16, 2013

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Lollipop Cookie Valentines

"Every year 18 of us get together for our annual 'Heart Party' in honor of Valentine's Day. Besides sharing a favorite craft, we carry 18 cookies and share a fave recipe. This changed into mine from remaining year. The recipe is written the use of white chocolate, but you may use darkish chocolate rather, or use half of white and half of dark. I like to beautify mine with sweet sprinkles too."

Ingredients :

12 craft sticks
half 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/four cups confectioners' sugar
three drops crimson food coloring

Instructions :

Prep :	Cook : 6M	Ready in :

Soak craft sticks for one hour in a bowl of bloodless water.
In small heavy saucepan over very low warmness, stir chocolate chips till melted and clean. Remove from warmness; permit cool.
In big bowl with electric powered mixer at medium velocity, beat butter, brown sugar and vanilla till fluffy. Beat egg in nicely; beat in cooled chocolate. With mixer at low velocity, beat in flour, cocoa powder and salt until clean. Divide dough in half of.
Preheat oven to 375 stages F (a hundred ninety ranges C) and grease 2 huge cookie sheets.
Roll every half of out to one/8 inch thickness between 2 sheets of wax paper; freeze, in wax paper, five minutes. Peal pinnacle sheets of wax paper off dough; cut dough out the usage of 3-inch heart-fashioned cutter. Reroll scraps; freeze once more 5 minutes; cut out. Place half of the hearts 1 inch aside on organized cookie sheet.
Drain sticks, pat dry. Place one stick on every coronary heart to make 2 half inch handle, pressing gently into dough. Place last hearts on pinnacle; press edges gently to seal. Bake approximately 12 mins till firm to touch. Cool on cord 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 clean; if using both goodies, soften in separate 1-quart pans. Remove from warmth.
Holding each lollipop via manage, dip into chocolate to coat on each sides; allow extra chocolate drip returned into pan. Place every lollipop as it is coated on wax-paper-coated cookie sheet; refrigerate 20 mins till chocolate is ready.
To Make Icing: In massive bowl with electric mixer at high pace, beat egg white and confectioners' sugar till very easy. If favored, do away with small portion of icing to separate bowl; tint with drops of food coloring. Spoon icing into redecorating bag geared up with small writing tip; pipe over lollipops in preferred styles. Decorate with assorted candies and decors; attaching with dots of icing.

Notes :

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