Simply press lollipop sticks into dough before baking. Before you know it, you’ll be ready to eat up the competition—literally!

Recipe by Southern Living May 2009

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Recipe Summary test

prep:
1 hr
chill:
10 mins
bake:
15 mins
cool:
35 mins
total:
1 hr 60 mins
Yield:
Makes about 3 dozen (3-inch) cookies or 12 (4 1/2-inch) cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Beat butter, vanilla, and sugar at medium speed with an electric mixer until fluffy. Add egg, beating until blended.

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  • Combine flour and salt; gradually add to butter mixture, beating just until blended.

  • Divide dough into 2 equal portions; flatten each portion into a disk. Cover and chill 10 minutes.

  • Place 1 portion of dough on a lightly floured surface, and roll to 1/3-inch thickness. Cut with a 21/2 x 5 1/2-inch pennant-shaped cutter. Place 6 cookies on each lightly greased baking sheet. Insert 1 lollipop stick into bottom of each cookie. Repeat procedure with remaining dough.

  • Bake, in batches, at 350° for 12 to 14 minutes or until edges are lightly browned. Let cool on baking sheets 5 minutes; remove to wire racks, and let cool 30 minutes or until completely cool. Decorate baked cookies as desired.

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