Did you know July 20th is National Lollipop Day? How neat is that? I’ve always loved the hard candy lollipops that were as big as my head when I was a kid. Heck, some are still as big as my head! Learning about Lollipop Day got me and my Mill friend, Wes, in the kitchen diggin’ up our childhood memories and voila! Lollipop Cookies! We discovered that our artistic sides come out in colors: blue, green and yellow. Discover your inner artistic child and bring on the cookies!
- 3/4 cup butter, softened
- 3 ounces cream cheese
- 1 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 3/4 cups WEM Organic All-Purpose Flour
- 1 tsp baking powder
- 1/4 tsp salt
- Assorted colors of paste food coloring
- 20 -24 lollipop sticks
In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth. In a medium bowl combine flour, baking powder and salt.
Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into thirds.
Tint each with different food coloring. We chose blue, green and yellow. If you don’t mind being hands on, see how my friend Wes dyes dough!
Wrap the dough in plastic wrap and chill for 2 hours.
Preheat oven to 350 degrees.
Pinch off 3/4 inch from the blue dough. Pinch off the same from the green and yellow dough. With greased hands, roll each color into separate balls. Take all 3 balls and gently roll them together to create 1 large ball.
On a floured surface, gently use the palm of your hands to shape dough into a 12 inch long roll (like a snake). Starting at one end, coil roll to make a 2 3/4 inch round cookie.
Place cookies 3 inches apart on lightly greased baking sheet. Carefully insert lollipop sticks into bottoms of cookies.
Bake cookies for 8-9 minutes or until lightly browned. Cool and store in an airtight container.