Lemon Sunshine Cookie Pops
3 doz. 2-inch or 1 1/2 doz. 4-inch cookies
- 1 cup (2 sticks) butter, softened
- 1 cup Domino® Granulated Sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 18 to 36 craft or lollipop sticks
- 1 (1 lb.) package Domino® Confectioners Sugar
- 2/3 cup water
- 2 teaspoons lemon extract
- yellow food coloring
- 1/2 cup Domino® Confectioners Sugar
In large bowl of electric mixer, place butter, sugar, eggs and vanilla. Beat on low speed, just until blended. In a separate bowl, stir together flour, baking powder and salt. Add to butter mixture, stirring until well blended. Divide dough in half and refrigerate for 1 to 2 hours or until firm enough to handle.
Preheat oven to 400°F.
On lightly floured surface, roll each half of dough to about 1/4 to 1/2 inch thick. Cut into shapes with cookie cutters. Place on an ungreased cookie sheet and insert sticks lengthwise 1 inch through base of each cookie--tips of sticks should be embedded in cookies. Place a small scrap of dough over stick to secure.
Bake 6 to 8 minutes or until edges are firm and bottoms are very lightly browned. Allow cookies to sit for 10 minutes before you remove to wire rack to cool completely.
Combine confectioners' sugar, water, extract and food coloring until smooth. Dip cooled cookie pop into glaze and allow excess to drain off, using your finger to carefully remove excess icing.
Combine confectioners' sugar and water to create a thick paste. Place into a zip-top plastic bag, cutting a small hole in one corner. Carefully squeeze out frosting onto cookie.
Garnish with candies to create happy faces.