Gold Cookie Pops
Need a lacto ovo vegetarian dessert? Gold Cookie Pops could be a spectacular recipe to try. One serving contains 121 calories, 1g of protein, and 4g of fat. For 12 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 48. If you have unsalted butter, sugar, egg yolks, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe from The Faux Martha has 11 fans. With a spoonacular score of 1%, this dish is very bad (but still fixable). If you like this recipe, you might also like recipes such as Gold Glitter Cake Pops (Lemon Cake Pops), Pot o’ Gold Marshmallow Pops, and Cookie Pops.
Servings: 48
Ingredients:
2 tsp. almond extract
1/2 c. confectioners' sugar
2 large egg yolks
1/2 tsp. sea salt
3/4 c. sugar
gold pearlized sugar
2 1/4 c. all-purpose unbleached flour
1 c. unsalted butter, softened
4" lollipop sticks
Equipment:
hand mixer
whisk
bowl
plastic wrap
baking paper
baking sheet
knife
oven
wire rack
Cooking instruction summary:
In a medium bowl, whisk together flour and salt. Using an electric mixer, beat the butter and sugars together on medium-high speed until light and fluffy. Add egg yolks and almond extract and mix until combined. Reduce mixer speed to low, slowly adding in the flour mixture until just combined.Divide dough in two. Place on individual sheets of plastic wrap. Roll into logs, about 10 inches long. Place in freezer for 5 minutes to firm up. Remove and roll logs in gold sugar until coated. Return to freezer for 30 minutes or refrigerator for 2 hours.Preheat oven to 325°. Line two baking sheets with parchment paper or a Silpat. Using a sharp knife, slice dough into 1/4" cookies (or slightly thicker). Stick a lollipop stick in the middle of each cookie. Bake for 12–15 minutes or until edges just start to golden.Allow cookies to cool for 3 minutes on the baking sheet. Transfer to a wire rack to cool completely. Store in an airtight container for up to a week. Leftover dough can be stored in freezer. Slice with a sharp knife and bake frozen, adding 2-5 minutes to the baking time.
Step by step:
1. In a medium bowl, whisk together flour and salt. Using an electric mixer, beat the butter and sugars together on medium-high speed until light and fluffy.
2. Add egg yolks and almond extract and mix until combined. Reduce mixer speed to low, slowly adding in the flour mixture until just combined.Divide dough in two.
3. Place on individual sheets of plastic wrap.
4. Roll into logs, about 10 inches long.
5. Place in freezer for 5 minutes to firm up.
6. Remove and roll logs in gold sugar until coated. Return to freezer for 30 minutes or refrigerator for 2 hours.Preheat oven to 325°. Line two baking sheets with parchment paper or a Silpat. Using a sharp knife, slice dough into 1/4" cookies (or slightly thicker). Stick a lollipop stick in the middle of each cookie.
7. Bake for 12–15 minutes or until edges just start to golden.Allow cookies to cool for 3 minutes on the baking sheet.
8. Transfer to a wire rack to cool completely. Store in an airtight container for up to a week. Leftover dough can be stored in freezer. Slice with a sharp knife and bake frozen, adding 2-5 minutes to the baking time.
Nutrition Information:
covered percent of daily need
