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Grandma George

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Great gifts for giving
The perfect addition to any gift basket
Great idea for the holidays or any special occasion

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~ Lollipop Cookies ~

12 flat wooden popsicle sticks
1/2 cup semisweet chocolate chips
1/2 cup butter or margarine, softened
1/3 cup light brown sugar, packed
1/2 t vanilla extract
1 egg
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 t salt
12--1 oz squares white or dark chocolate
1 egg white
1 1/4 cups confectioners sugar
food coloring (optional)
assorted candies and cake decors

Preheat oven to 375F.
Soak popsicle 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
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 approx. a 3 inch cookie
cutter. Re-roll scraps; freeze again 5 minutes; cut out. Place half of the
cutouts 1 inch apart on prepared cookie sheet. Drain sticks, pat dry. Place
one stick on each cutout to make 2 1/2 inch handle, pressing lightly into
dough. Place remaining matching cutouts 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 patterns.
Decorate with assorted candies and decors; attaching with dots of icing. Let
frosting dry. Wrap each lollipop individually in a plastic sucker bag and
tie with a twist tie.
Makes 1 dozen cookies


For gift giving embellish sucker with Christmas curly ribbon.

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Copyright 1997 - Present
Worldwide Rights Reserved
Original Country Homespun Graphics by Grandma George