Cookies on a stick
By coffeebreak
@coffeebreak (17797)
United States
November 26, 2008 8:51pm CST
I want to make cookies on a stick - lollipop style. I see the recipe on the pan, says to make a sugar cookie recipe and just take a handful and smash it into the cookie area and add a stick. Or take a chocolate chip cookie and do the same thing.
My question is - first, if you have made these, what have you done or used for a recipe? I bought the special pan that has the impressions for the cookie but need a receipe. Most recipes aren't for "smashing", you drop, roll, or cut, but not smash!
So, anyone have a good recipe that tastes good but also works for this type of cookie? I was going to just make large cutout of sugar cookie dough, but this pan was on sale and I thought Id give it a try - I am always trying to do things with just what I have so I thought I'd give this a try.
Anyone have any tips or suggestions?
3 responses
@DaddyOfTheRose (2934)
• United States
29 Nov 08
I would think normal sugar cookie dough would be a fine start. The only thing you'd really adjust (if needed) is the amount of moisture in the dough.
1 person likes this
@coffeebreak (17797)
• United States
29 Nov 08
Hadn't thought about the moisture. Interesting - should there be more or less if I smush the dough as opposed to rolling it?
@ersmommy1 (12587)
• United States
29 Nov 08
I have never made them. But I have a friend that has. You make your dough into balls. Then insert your sticks into the balls of dough. Not smash. Maybe someone was working out aggression.
Ingredients:
* 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Dough
* 8 wooden craft sticks
* Decorator icing, various colors (optional)
* Candies (optional)
* Melted chocolate (optional)
Directions:
PREHEAT oven to 375° F.
SHAPE cookie dough into eight 2-inch balls. Place four balls at a time onto an ungreased baking sheet. Insert wooden sticks into each ball to resemble a lollipop; flatten dough slightly.
BAKE for 12 to 14 minutes or until edges are crisp. Cool on baking sheet for 1 minute; remove to wire racks to cool completely.
DECORATE as desired. Tie ribbons around sticks and give as a cookie bouquet.
I found this recipe online, might be helpful.
Ingredients:
* 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Dough
* 8 wooden craft sticks
* Decorator icing, various colors (optional)
* Candies (optional)
* Melted chocolate (optional)
Directions:
PREHEAT oven to 375° F.
SHAPE cookie dough into eight 2-inch balls. Place four balls at a time onto an ungreased baking sheet. Insert wooden sticks into each ball to resemble a lollipop; flatten dough slightly.
BAKE for 12 to 14 minutes or until edges are crisp. Cool on baking sheet for 1 minute; remove to wire racks to cool completely.
DECORATE as desired. Tie ribbons around sticks and give as a cookie bouquet.
I found this recipe online, might be helpful.
1 person likes this
@coffeebreak (17797)
• United States
29 Nov 08
HAdn't thought about doing it that way! THese pans I have have the indentations for the dough and for the stick to lay in. IT says on the pan to "smash" (granted it might not have said that word, but that is what it meant!) and then place the stick in the dough.
Thanks for the recipe - I have athe best ever recipe for chocolate chip cookies, so maybe I'll just use those! But then I was wanting to ice decorate with tubes and colored icing... Hum... decisions decisions!
@coffeebreak (17797)
• United States
29 Nov 08
I was wondering about the part of smushing the dough into the mold - instead of rolling it out or dropping. Just seems odd that it would work either way. Then I thought - stupid - why didn't you just roll out the dough bit thicker and cut out large circles and add a stick! I've done it before what's my problem now?!"
But I always try to come into the new millenium and when I saw those mold pans - - yeah, well, sometimes it's best to stay in the "old days"!!!
