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Oxmoor House Photo by: Oxmoor House

Santa Claus Cookie Pops

Adorn your home with some jolly ole Saint Nick. These cookie pops make a fun and festive table setting and a delicious after-dinner dessert.

Gooseberry Patch DECEMBER 2010

  • Yield: 16 cookies

Ingredients

  • 1 cup sugar
  • 1/2 cup shortening
  • 2 tablespoons milk
  • 1 egg
  • 1 1/2 teaspoons vanilla extract, divided
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • sugar for garnish
  • 16 wooden ice-cream sticks
  • 1 1/2 cups powdered sugar
  • 2 to 3 tablespoons water
  • 1/4 ounces red decorating sugar
  • 1 cup shredded coconut
  • 16 miniature marshmallows
  • 32 raisins
  • 16 red cinnamon candies

Preparation

Beat together sugar and shortening. Beat in milk, egg and one tablespoon vanilla. Stir in flour, baking powder, baking soda and salt.

Shape dough into 1 1/4-inch balls. Place balls 2 inches apart on a baking sheet. Insert a stick into the side of each dough ball, and flatten with the bottom of a glass dipped in sugar. Bake at 350° for 8 to 10 minutes, or until cookies are golden. Let cool on baking sheet 2 minutes. Remove from baking sheet and cool on a wire rack.

In a small bowl, combine powdered sugar and remaining 1/2 teaspoon vanilla; add water, one tablespoon at a time, until spreadable. Spread frosting on top 1/3 for a hat and on bottom 1/3 for a beard, one cookie at a time. Sprinkle red sugar for a hat and coconut on beard. Press on a marshmallow for tassel of hat, raisins for eyes, and a cinnamon candy for nose.

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Santa Claus Cookie Pops recipe

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