Of all the stuff that is ever been served on a stick, the lollipop is the most iconic. But there may be nothing long-established about this version: disks of creamy sugar cookie dough enrobed in a sad chocolate coating and decorated with a rainbow of colored sprinkles.
From: The Cookie Dough Lover’s Cookbook © 2012 by Lindsay Landis Aquire the guide
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For Cookie Dough
- 1/2 c. unsalted butter
- 1 c. granulated sugar
- 1 Tbsp. heavy cream
- 1 tsp. vanilla extract
- 1 1/4 c. all-aim flour
- 1/4 tsp. salt
For Chocolate Coating
- 10 oz. chocolate candy coating
- Sprinkles
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- Step 1In a good mixing bowl, beat butter and sugar with an electric mixer on medium bustle till light and fluffy, 2 to three minutes. Add heavy cream and vanilla and mix successfully. Add flour and salt and mix, kneading alongside with your palms if vital, till dough comes together exact into a good ball.
- Step 2Roll out dough between two layers of waxed paper exact into a disk 3/8 go thick. Decrease into 1 1/2-go rounds and arrange on two parchment-lined baking sheets. Conserving the rounds flat on the baking sheet, insert a lollipop stick into every spherical, gently pushing about 1 go of the stick into the dough. Freeze till company, no lower than 1 hour or in a single day.
- Step 3Melt candy coating in a double boiler or microwave in step with bundle directions, being cautious no longer to overheat it.
- Step 4Working in minute batches of two or 3 pops (aid remaining lollipops in the freezer), dip every body into coating, using a minute spatula to cowl all the floor. Faucet off excess. Toughen with sprinkles, if desired, after which arrange on any other parchment-lined baking sheet. Repeat with remaining lollipops. Refrigerated, pops will aid for as a lot as 5 days.
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