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 favourite craft, we carry 18 cookies and percentage a favourite recipe. This turned into mine from ultimate 12 months. The recipe is written the usage of white chocolate, however you may use darkish chocolate alternatively, or use half of white and 1/2 dark. I like to beautify mine with sweet sprinkles too."

Ingredients :

12 craft sticks
1/2 cup semisweet chocolate chips
half cup butter, softened
1/3 cup packed light brown sugar
half teaspoon vanilla extract
1 egg
2 cups all-motive flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
12 (1 ounce) squares white chocolate
1 egg white
1 1/4 cups confectioners' sugar
three drops red 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 warmness, stir chocolate chips until melted and clean. Remove from heat; allow cool.
In massive bowl with electric mixer at medium speed, beat butter, brown sugar and vanilla until fluffy. Beat egg in well; beat in cooled chocolate. With mixer at low pace, beat in flour, cocoa powder and salt till easy. Divide dough in half of.
Preheat oven to 375 tiers F (one hundred ninety levels C) and grease 2 big cookie sheets.
Roll every half out to one/eight inch thickness among 2 sheets of wax paper; freeze, in wax paper, five minutes. Peal pinnacle sheets of wax paper off dough; reduce dough out the use of 3-inch coronary heart-formed cutter. Reroll scraps; freeze once more 5 mins; reduce out. Place half of the hearts 1 inch aside on prepared cookie sheet.
Drain sticks, pat dry. Place one stick on every coronary heart to make 2 1/2 inch take care of, urgent gently into dough. Place remaining hearts on pinnacle; press edges gently to seal. Bake about 12 minutes until organization to touch. Cool on twine racks.
In 2-quart heavy saucepan over very low warmness, or in top of double boiler set over slightly simmering water, stir white or milk chocolate until melted and clean; if using each goodies, melt in separate 1-quart pans. Remove from heat.
Holding each lollipop by way of handle, dip into chocolate to coat on both facets; let excess chocolate drip back into pan. Place every lollipop as it's miles lined on wax-paper-covered cookie sheet; refrigerate 20 mins until chocolate is about.
To Make Icing: In massive bowl with electric mixer at excessive speed, beat egg white and confectioners' sugar until very smooth. If favored, put off small portion of icing to separate bowl; tint with drops of food coloring. Spoon icing into decorating bag geared up with small writing tip; pipe over lollipops in preferred styles. Decorate with assorted chocolates and decors; attaching with dots of icing.

Notes :

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