Thursday, June 13, 2013

Love Pop Cookie Pops for Dad's Day and Beyond



Tuesday I taught a kids cooking class at Honeyville Farms in Chandler. As you know, I'm the corporate chef for Honeyville and use their flours and products in a lot of the things I do.  I love their stuff...and did long before I became their chef.   As for the class,  the little darlings got to decorate cookie pops and help me bake some as well. What do you think?  Simple and fun...and delicious!

Not just for Father's Day.  I had a few cookies left over and ended up taking them to my friend Shellee's daughter Jellybean who was born with Spina Bifida . It has been a big journey as she has come from this day...


To this one...

I finally got to see Jellybean on Wednesday and it was amazing to see how smart...I mean epic-smart she is. For only 2 years old she's speaking like a 7 year old and her expressions and character are just amazing. She is pure sunshine that one. I'm pretty sure we're kindred spirits from waaaay back.  



 So, that being said, cookie pops can be used for anything. Father's Day is one.  By the way, Ace ate all of his cookie pops yesterday...so I might have to come up with another idea for the Dad event.

 The secret to really great cookie pops:
  • Use large flat Popsicle sticks to bake on instead of the thin lollipop paper ones. They will hold better.
  • Use a thick cookie dough that you have to almost mold. 
  • Space the cookies far enough apart that they don't touch when baking, about 10 to a large cookie tray at most.
  • Slightly over-bake the cookies so they are strong enough to last on a stick.
Here is my recipe using dehydrated ingredients that I used for my class on Tuesday at Honeyville. If you use fresh butter, use 1 cup. Fresh egg use 1 egg and omit the water. 

Food Storage Cookie-Pop Cookie Recipes

 Sugar Cookies
Cream together:
2 cup powdered butter
2/3 cup sugar
1 tsp almond flavor powder or extract
1 tsp vanilla bean paste
½ cup water

Add and beat to incorporate: 
½ teaspoon salt
½ teaspoon baking soda
2 1/2 cups all purpose flour
Mix until all ingredients are well blended. Preheat oven to 350 degrees. Divide dough into 24 balls using a 2T cookie/ice cream scoop. Place one ball of dough on a cookie tray and slide a wide popsicle stick into the dough about 1 inch. Flatten the cookie dough with the stick in it on a parchment lined baking sheet, keeping each cookie two inches apart. Bake about 8-10 minutes or until lightly colored. Let cookies cool slightly on cookie sheet, then transfer to a wire rack to cool completely. Makes about 24 small cookies.


Lemonade Cookies

Cream together:
2 cup
powdered butter
1
/3 cup sugar
½ cup water
1 tsp vanilla bean paste

add and beat to incorporate:
2 1/2 cups all-purpose flour
½ teaspoon baking soda
1/2 teaspoon salt

Mix until all ingredients are well blended. Preheat oven to 350 degrees. Divide dough into 24 balls using a 2T cookie/ice cream scoop. Place one ball of dough on a cookie tray and slide a wide popsicle stick into the dough about 1 inch. Flatten the cookie dough with the stick in it on a parchment lined baking sheet, keeping each cookie two inches apart. Bake about 8-10 minutes or until lightly colored. Let cookies cool slightly on cookie sheet, then transfer to a wire rack to cool completely. Makes about 24 small cookies

Lemonade Icing
¼ cup lemonade powder, mix with 3 cups confectioners’ sugar, 4 tablespoons very hot water, and a pinch salt until smooth.

To deliver cookie pop making kits, I just put several of the cookie pop, wrapped in a mason jar with some of the tubes of gel-icing from Wilton. 


The kit is complete when there is frosting and sprinkles. Seriously. Never underestimate the power of sprinkles. 

There you go my darlings! Make some cookie pops.  Go visit some very deserving kiddos and dads!

Have an amazing Father's Day!

Always My Very Best,
Your Friend Chef Tess


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