Thursday, March 10, 2011

Lollipop Cookies

How would you like to decorate cookies without using any icing?  These lollipop cookies fit the bill.  I used colored cookie dough to create this design.  Let me show you how.

Start with your favorite sugar cookie recipe.  I made my standard sugar cookie recipe except I used two egg whites instead of one whole egg.  Add food coloring for the color of your choice along with the eggs.  I chose pink.

Remove half of the dough, wrap in plastic, and chill.  To the remaining dough in the mixer, add more food coloring to made another color of dough.  In this case I added blue to make the dough purple.  You can, of course make the dough any color you like.  I did have a good reason for my choice.  With pink and purple I only had to mix the recipe once.  If you made totally unrelated colors like orange and blue, for example, you would have to mix up separate bowls of dough.  It all comes back to color theory.

I let the dough chill before rolling it out because I didn't have time to roll it out when I finished mixing it up.  If I have my choice, I roll it out before chilling.  It rolls much easier that way.  Try to roll the dough out in a rectangular shape.  I know, mine doesn't look very rectangular.  Using a knife or pizza cutter, trim one short side to be straight.

Next, roll out the pink dough in the same manner.  If you divided the dough evenly, they should roll out to be about the same size.  I ended up with left over purple.  Trim one short end of the pink dough to be straight.

Place the pink dough on top of the purple dough with the straight sides together.  Starting on the trimmed end, roll the two doughs together to form one log.  Don't worry about the ragged edges, you'll just cut that off when you get it all rolled up.

Wrap your cookie dough log in plastic wrap and chill.  Once the dough is firm, cut slices with a sharp knife.

Since these are lollipop cookies, they have to go on a stick.  Use some of the extra dough that you trimmed off earlier to make small rectangles to go under the lollipop sticks, on the baking sheet(I use parchment paper on my baking sheets to ensure easy removal).  This will make the cookie more firmly attached to the lollipop stick.

Place the cookie slice over the stick and dough rectangle.  Gently press the cookie down onto the stick and reshape into a circle if necessary.  Bake according to the recipe directions.  Allow the cookies to cool completely on the parchment paper before moving them.

While the cookies are cooling, brush the tops with corn syrup.  I added a little luster dust to my corn syrup to make it more sparkly.  The corn syrup will make the cookies shiny without obscuring the design of the dough.

Happy baking!

Frostine

P.S.  I have a very exciting post coming up on Monday.  You won't want to miss it!