Lollipop Cookies

July is lollipop month as well and these super cute lollipops do the trick to me. The swirls of pink and white cookie swirled together are certianly charming. I found the recipe here

Basic Sugar Cookie Dough (see recipe) 1/2 recipe (see Note)


6 drops of red liquid food colouring

18 lollipop sticks (6 inch, 15 cm, length), cut in half

2 tbsp (30 mL) meringue powder (see Note)

2 small resealable freezer bags 2
Divide Basic Sugar Cookie Dough in half. Roll out 1 half between 2 sheets of waxed paper to 6 x 8 inch (15 x 20 cm) rectangle. Set dough aside. Add food colouring to second half of dough in large bowl. Knead in bowl for 1 to 2 minutes until colour is even. Roll out between 2 separate sheets of waxed paper to 6 x 8 inch (15 x 20 cm) rectangle. Discard top sheet of waxed paper from each rolled out dough rectangle. Invert coloured dough onto first rectangle, aligning edges. Press lightly with rolling pin to seal. Discard top sheet of waxed paper. Roll up tightly from long side, jelly roll-style, using waxed paper as guide. Press seam against roll to seal. Wrap with plastic wrap. Chill for at least 6 hours or overnight. Discard plastic wrap. Cut into 1/4 inch (6 mm) slices. Lay 1 slice over 1 lollipop stick on greased cookie sheet, covering about 1 inch (2.5 cm) of stick. Press dough lightly onto stick. Repeat with remaining slices and lollipop sticks, arranging about 1 inch (2.5 cm) apart on greased cookie sheets, alternating direction of sticks. Bake in 350ºF (175ºC) oven for 6 to 8 minutes until golden. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool. Makes 3 dozen (36) cookies.

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