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Chocolate Cookies on a Stick

Prep time 1 hr
Freeze time 30 mins
Bake time 16 mins
Yield Makes 7 to 8 dozen
Yields will vary depending on the sizes and shapes of your cookie cutters.

Ingredients

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 1/4 teaspoon salt
  • Wooden craft sticks or lollipop sticks
  • Easy Microwave Frosting
  • Decorations: colored sugar, pastel nonpareils, pastel confetti, pastel eggs, pastel jimmies

How to Make It

  1. Beat butter and sugar at medium speed with an electric mixer about 5 minutes or until creamy. Add egg yolks and vanilla, beating until blended. Combine flour, cocoa, and salt; gradually add to butter mixture, beating until blended after each addition. Cover and freeze 30 minutes.

  2. Roll dough to a 3/8-inch thickness on a lightly floured surface. Cut desired shapes using favorite seasonal cutters; place on lightly greased baking sheets, allowing space for craft sticks. Insert 1 craft stick into bottom of each cookie.

  3. Bake at 350° for 10 to 16 minutes or until edges are golden. (Baking times may vary with different cookie shapes and sizes.) Cool 5 minutes on baking sheets. Slip a metal spatula under cookies to loosen; cool completely on baking sheets.

  4. Spread a generous amount of Easy Microwave Frosting where each stick and cookie are joined to ensure stability. Let dry about 30 minutes. Spread a thin layer of Easy Microwave Frosting on front side of each cookie, and sprinkle with desired decorations before frosting dries; then dry completely. Store in a cool, dry place.

  5. Note: Do not substitute refrigerated cookie dough for this recipe. It contains leavening and tends to spread as it bakes, distorting cookie shapes.