Of the entire stuff that is ever been served on a stick, the lollipop is largely the most iconic. But there’s nothing traditional about this version: disks of creamy sugar cookie dough enrobed in a darkish chocolate coating and decorated with a rainbow of colored sprinkles.
From: The Cookie Dough Lover’s Cookbook © 2012 by Lindsay Landis Aquire the book
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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-motive flour
- 1/4 tsp. salt
For Chocolate Coating
- 10 oz. chocolate candy coating
- Sprinkles
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- Step 1In a fairly mixing bowl, beat butter and sugar with an electric mixer on medium bound till gentle and fluffy, 2 to 3 minutes. Add heavy cream and vanilla and mix nicely. Add flour and salt and mix, kneading along with your fingers if predominant, till dough comes collectively into a fairly ball.
- Step 2Roll out dough between two layers of waxed paper into a disk 3/8 disappear thick. Slash into 1 1/2-disappear rounds and position up 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 disappear of the stick into the dough. Freeze till agency, no decrease than 1 hour or overnight.
- Step 3Melt candy coating in a double boiler or microwave in step with equipment instructions, being careful now not to overheat it.
- Step 4Working in puny batches of 2 or 3 pops (bear final lollipops within the freezer), dip every one into coating, using a puny spatula to duvet the entire ground. Faucet off extra. Increase with sprinkles, if desired, and then position up on one more parchment-lined baking sheet. Repeat with final lollipops. Refrigerated, pops will bear for as a lot as 5 days.
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