Cookies on a Stick

January 5th, 2011 · 4 Comments

Around Halloween I decided to make cookies on a stick and decorate them with holiday sprinkles, fall-colored M&Ms and Reese’s Pieces. I made a chocolate version of the cookie and a sugar cookie version.

We took half of the cookies to our friend’s Halloween party, where they were quickly eaten. What’s more fun than to eat a cookie on a stick at a party? I heard one person say that they really liked the chocolate cookies better than the sugar cookies, so I thought if I make these again I should only do chocolate. But then a while later someone came up and told me they really liked the sugar cookie version. I guess different people have different tastes and both were well-liked.

I took the other half of the cookies to Wisconsin for my family to eat while they were helping me address my wedding invitations. You can see that Steph and Jess liked them:

And me too!


Lollipop Cookies
From: Martha Stewart

Bring out the sweet side of Halloween with these colorful sugar cookies, a real treat for your favorite little tricksters. Kids will be happy to help out with this playful recipe — invite them to roll the balls of dough in colorful sugar. Makes 24.

2 3/4 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
Colored sanding sugar or sprinkles (preferably black and orange)
24 wooden ice-pop sticks

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.

In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg and vanilla; beat until combined. With mixer on low speed, add flour mixture; mix just until combined (do not overmix).

If using two colors of sanding sugar, place each in a separate shallow dish (or combine them in one). Roll dough into balls, using 1 1/2 tablespoons for each. Roll in sanding sugar, pressing lightly to coat completely. Insert a wooden stick in center of each ball; place on baking sheets, about 1 1/2 inches apart, with wooden sticks lying horizontally. Lightly press down on each ball with the bottom of a glass to flatten slightly.

Bake until edges are golden and crisp, about 20 to 25 minutes. Transfer cookies immediately to a wire rack to cool completely.


Chocolate Spot Cookies
From: Martha Stewart

Makes about 4 dozen

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/4 cups black and orange mini candy-coated chocolates

Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper. Sift flour, cocoa, baking soda, and salt together into a large bowl.

Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until pale and fluffy, about 2 minutes. Beat in eggs, one at a time. Beat in vanilla. Reduce speed to low; beat in flour mixture. Stir in 1 cup candies.

Drop dough by the tablespoon onto baking sheets about 2 inches apart. Press remaining 1/4 cup candies into tops of cookies.

Bake cookies, switching positions of sheets about halfway through, until just firm, 8 to 10 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to racks, and let cool completely.


P.S. I got this apron as a gift from Jill on the day that I baked these cookies. Awesome coincidence. It’s so pretty and worked out great!

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