One of our favorites is the Cookie Pops recipe. In the book, it says these cookies are just right for gift giving or for selling at a school bake sale fundraiser. Usually, when I've made these with my daughter, Dana. We've inserted a wooden ice cream pop stick into each warm cookie, then let them cool. Wrap the cookies in clear cellophane and tie with a pretty ribbon around the top of the stick to secure the cellophane. But for this occasion, I opted out. Interesting how the process went...you'll see!
|Love SPARKLING SUGAR CRYSTALS on these COOKIES!|
Patriotic SPARKLING Sugar Cookies
Makes 48 (2-inch) Cookies
Preparation Time: 5 minutes
Baking Time: 8 to 12 minutes
Assembly Time: 15 minutes
Solid vegetable shortening for greasing the cookie sheets
1 package (18.25 ounces) plain yellow cake mix ( I used Pillsbury Stars & Stripes, this time) Substitute a devil's food or chocolate cake mix for chocolate cookies
1 cup all-purpose flour
8 Tablespoons (1 stick) butter, melted
1/4 cup honey
2 large eggs
1 cup colored sugar sprinkles (I used white coarse/sanding sugar)
48 wooden craft sticks (if you want to make cookie pops, I opted out this time)
1. Place a rack in the cneter of the oven and preheat the oven to 375 F. Lightly grease 2 cookie sheets with solid vegetable shortening. Set the pans aside.
2. Place the cake mix, flour, melted butter, honey, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl.