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Christmas Cookie Pops In Iconic Shapes

From JOANNS

Fun holiday cookie pops


INGREDIENTS

Sugar Cookies Recipe (available on Non-Stick Mini Holiday Cookie Pan)
Non-Stick Mini Holiday Cookie Pan
10″x16″ Cooling Grid
Parchment paper
Icing Colors: Christmas Red*, Red-Red*, Orange, Kelly Green, Royal Blue, Lemon Yellow*, Golden Yellow*, Black, Brown*
12″ Disposable Decorating Bags
Standard Couplers
Decorating Tips: 3 (seven needed), 2, 1
9″ Straight Spatula
White Candy Melts Candy (12 oz. makes 46 to 48 treats)
Food-safe scissors
Cornstarch
Candy sticks
Royal Icing
*Royal icing takes at least 24 hours to dry. Start cookie projects at least a day before serving.
**Combine Christmas Red with Red-Red for red shown. Combine Lemon Yellow with Golden Yellow for yellow shown. Combine Brown with Red-Red for brown shown.

 

DIRECTIONS

1. Prepare dough following recipe directions. Bake cookies and allow to cool completely.

2. Prepare royal icing according to mix package instructions. Tint icing portions red, orange, green, blue, yellow, black and brown. Reserve a portion of white.

3. Decorate mitten. Use tip 3, cut disposable decorating bags and green and red icing to outline and fill in zigzag and mitten. Pat smooth with finger dipped in cornstarch. Use tip 3, cut disposable decorating bag and white icing to pipe zigzag fur cuff. Allow to dry overnight.

4. Decorate star. Use tip 3, cut disposable decorating bag and yellow icing to outline and fill in star. Pat smooth with finger dipped in cornstarch. Use tip 3, cut disposable decorating bag and white icing to pipe star outline. Allow to dry overnight.

5. Decorate gingerbread boy. Use tip 3, cut disposable decorating bag and brown icing to outline and fill in gingerbread boy. Pat smooth with finger dipped in cornstarch. Use tip 3, cut disposable decorating bag and white icing to pipe dot eyes and buttons and to outline smile, pant cuffs and sleeves. Allow to dry overnight.

6. Decorate snowflake. Use tip 3, cut disposable decorating bag and blue icing to outline and fill snowflake. Pat smooth with finger dipped in cornstarch. Use tip 3, cut disposable decorating bag and white icing to pipe center dot and snowflake lines. Pat dot smooth with finger dipped in cornstarch. Allow to dry overnight.

7. Decorate snowman. Use tip 3, cut disposable decorating bag and white icing to outline and fill in snowman. Use tip 3, cut disposable decorating bag with coupler and black icing to outline and fill in hat. Pat smooth with finger dipped in cornstarch. Use tip 3, cut disposable decorating bag and white icing to over pipe arms. Use tip 3, cut disposable decorating bag and red icing to pipe line on hat. Use tip 1 and black icing to pipe dot eyes and buttons, and to pipe outline smile. Use tip 2, a cut disposable decorating bag and orange icing to pipe nose. Allow to dry overnight.

8. Decorate tree. Use tip 3, cut disposable decorating bag and green icing to outline and fill in tree. Pat smooth with finger dipped in cornstarch. Use tip 3, cut disposable decorating bag and red and white icing to pipe dot ornaments of varying sizes. Pat smooth with finger dipped in cornstarch. Allow to dry overnight.

9. Decorate stocking. Use tip 3, cut disposable decorating bag and red icing to outline and fill in stocking. Pat smooth with finger dipped in cornstarch. Use tip 3 and white icing to pipe overlapping zigzag fur edge on cuff. Allow to dry overnight.

10. Attach cookies to candy sticks. Melt white Candy Melts candy in disposable decorating bag according to package directions. Cut small point off of tip of bag. Use to attach candy sticks to back of cookies. Place on a parchment paper-covered cookie sheet. Allow to cool in refrigerator, about 3 to 5 minutes.


Find this recipe and more holiday treats at joanns.com