Lollipop Cookie Valentines So Tasty

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Lollipop Cookie Valentines

"Every year 18 of us get collectively for our annual 'Heart Party' in honor of Valentine's Day. Besides sharing a fave craft, we carry 18 cookies and proportion a favorite recipe. This became mine from final year. The recipe is written using white chocolate, however you could use dark chocolate alternatively, or use half white and half darkish. I want to decorate mine with sweet sprinkles too."

Ingredients :

12 craft sticks
1/2 cup semisweet chocolate chips
1/2 cup butter, softened
1/3 cup packed mild brown sugar
1/2 teaspoon vanilla extract
1 egg
2 cups all-purpose flour
1/four cup unsweetened cocoa powder
1/four teaspoon salt
12 (1 ounce) squares white chocolate
1 egg white
1 1/four cups confectioners' sugar
3 drops pink meals coloring

Instructions :

Prep :	Cook : 6M	Ready in :

Soak craft sticks for one hour in a bowl of bloodless water.
In small heavy saucepan over very low warmth, stir chocolate chips until melted and smooth. Remove from heat; permit cool.
In big bowl with electric powered mixer at medium pace, beat butter, brown sugar and vanilla until fluffy. Beat egg in nicely; beat in cooled chocolate. With mixer at low velocity, beat in flour, cocoa powder and salt until smooth. Divide dough in half.
Preheat oven to 375 degrees F (one hundred ninety stages C) and grease 2 huge cookie sheets.
Roll every 1/2 out to one/8 inch thickness among 2 sheets of wax paper; freeze, in wax paper, five minutes. Peal top sheets of wax paper off dough; cut dough out the use of 3-inch heart-fashioned cutter. Reroll scraps; freeze again 5 minutes; cut out. Place half of of the hearts 1 inch apart on organized cookie sheet.
Drain sticks, pat dry. Place one stick on each coronary heart to make 2 1/2 inch deal with, pressing gently into dough. Place ultimate hearts on top; press edges gently to seal. Bake approximately 12 mins till firm to the touch. Cool on cord racks.
In 2-quart heavy saucepan over very low heat, or in top of double boiler set over barely simmering water, stir white or milk chocolate until melted and smooth; if using each candies, soften in separate 1-quart pans. Remove from warmness.
Holding every lollipop via manage, dip into chocolate to coat on both sides; allow extra chocolate drip again into pan. Place each lollipop as it's far coated on wax-paper-coated cookie sheet; refrigerate 20 minutes until chocolate is about.
To Make Icing: In large bowl with electric mixer at excessive velocity, beat egg white and confectioners' sugar till very easy. If preferred, put off small portion of icing to separate bowl; tint with drops of food coloring. Spoon icing into decorating bag outfitted with small writing tip; pipe over lollipops in favored patterns. Decorate with assorted sweets and decors; attaching with dots of icing.

Notes :

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