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Halloween Cookie Pops Recipe
|Solid vegetable shortening||2⁄3 Cup (10.67 tbs)|
|Butter/Margarine||2⁄3 Cup (10.67 tbs), softened|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Baking powder||2 Teaspoon|
|Pumpkin pie spice/1 teaspoon each ground allspice, cinnamon, ginger and nutmeg||4 Teaspoon|
|Confectioners icing||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Candy decor||4 Tablespoon (Assorted, Adjust Quantity As Needed)|
Serving size: Complete recipe
Calories 6066 Calories from Fat 2543
% Daily Value*
Total Fat 287 g442.2%
Saturated Fat 117.9 g589.4%
Trans Fat 18 g
Cholesterol 745.5 mg
Sodium 2956.7 mg123.2%
Total Carbohydrates 807 g269%
Dietary Fiber 14.8 g59.2%
Sugars 448 g
Protein 60 g120.8%
Vitamin A 85.8% Vitamin C 7.8%
Calcium 117.3% Iron 158.7%
*Based on a 2000 Calorie diet
In another bowl, stir together flour, baking powder, salt, and pumpkin pie spice; gradually add to butter mixture, blending thoroughly.
Cover tightly with plastic wrap and refrigerate for 1 to 2 hours.
Meanwhile, cut cookie patterns from lightweight cardboard, choosing simple Halloween shapes and making them 5 to 6 inches wide at the widest point.
Also have ready 4 1/2 to 5 1/2-inch Popsicle sticks or tongue depressors.
Using a stockinet-covered or floured rolling pin, roll out dough, a portion at a time, on a floured board to a thickness of about 3/4 inch.
Place patterns on dough and cut around edges with a knife.
Remove patterns; use a wide spatula to transfer cookies carefully to ungreased baking sheets, spacing them about 2 inches apart.
Insert Popsicle sticks 1 1/2 to 2 inches into the base of each.
Bake in a 375Â° oven for 12 to 15 minutes or until very lightly browned.
Transfer to racks and let cool completely.
Prepare confectioner's icing and spread on cooled cookies; decorate with candies as desired.
Let icing dry thoroughly, then wrap cookies individually in plastic wrap.
Store in a single layer on a flat surface.