The other night My Angel was lamenting the fact that she was
the ONLY 7th grader in the ENTIRE world spending Friday night home with
her mother, so we came up with this fun idea. I have to give her the
credit, actually, it was completely and totally her baby. I wish it
could be mine, because they turned out absolutely cute (and yum!) For
some strange reason they brought back distinct memories of the 'moon
pies' that I used to eat for lunch in middle school...
Start
with your favorite sugar cookie dough recipe. I'll share mine because
once you try it, you'll never go back to any other again...
Note: This recipe makes a HUGE batch. Sometimes I half it, but I usually just make the whole batch, use what I need and then freeze the rest of the dough so the next time we need it, we don't have to make it!
Sugar Cookies
2 cups sugar
4 eggs
2 teaspoons vanilla
1 teaspoon salt
4-6 cups flour (I always use 6)
2 cups butter
1 teaspoon lemon juice
1 teaspoon baking soda
2 teaspoons cream of tartar
Combine, roll out, cut, and bake at 350 degrees for 8 to 10 minutes.
To
make them on the pops, though, after you roll out, cut and put on the
pan, carefully lift the bottom of the cookie and slide a sucker stick
about 1 inch underneath. Pat it down gently so that when it cooks, it
will cook around the stick.
After they cool completely, take them off the pan, I line my pan with foil, so I can just slide the foil off the pan to cool the cookies on.
Then melt some white almond bark. Remember
here, how I said almond bark can make anything pretty? Once again, it pulled through for us. Holding the cookie carefully over the pot of almond bark, we spooned it on one side, softly tapped it off, then turned it over and repeated on the other side. Then we placed them on wax paper, sprinkled with Christmas sprinkles, and left them to set.
We discovered:
1. If you tap too hard, your cookie just may fall off the stick into the almond bark.
2. Sometimes they fall off for no reason.
3. Smaller cookies worked better. We lost many gingerbread men before we discovered a trick for keeping them on the stick. Spoon some almond bark over the back of the cookie where the stick is inserted, let it set, then finish the rest of the cookie.
The bigger cookies were a bit much to eat, anyway...
We made the cookies Friday night and coated them with the almond bark on Saturday morning, because it takes a bit of time for the whole process, mostly the cooling off and setting up time...
Enjoy!