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Lollypop Cookie Recipe

   
 

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     Lollypop Cookie

Category   Desserts - Breads
Sub Category   None

Ingredients
your favorite sugar cookie recipe
americolor food colorings
sticks
 

Instructions
1. Seperate your dough into thirds. Coloring the dough-the messy part. Use a generous amount of color one portion (8-10 drops, depending on how big your section of dough is). You may need to add a little more flour as you go since you are adding a liquid coloring. You do not want the dough to be sticky, so just sprinkle flour in as needed.
2. Pinch off about a 1 inch piece from one colour and roll into a 2 inch log between your hands. Repeat with the other colours. Stack the logs in a pyramid on your silicone mat. I don’t flour the surface. You want a little “traction” between the dough and mat as you are rolling it out. If your dough is too sticky add more flour or chill in fridge for 30 minutes or so.
3. Start, with one hand, to roll the dough into a snake. Eventually you will need both hands to roll out a 12-15 inch snake. Don’t let the snake to too thin, or you will have issues with breakage.
4. Now it’s time to twist the snake. I do this by rolling the right side up and the left side down. So my snake now is vertical. Coiling the snake. Start at the bottom and coil up.up.up. There is no need to press the sides together, they will bake together. When your sheet is full chill in the freezer for 5 minutes. You want to chill it just enough so that inserting your stick is easy and does not deform your coil.Insert your sticks. I push the stick about 3/4 of the way up. Then bake them.


Originally Submitted
3/3/2013





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