Lollipop Cookie Valentines

Lollipop Cookie Valentines

16

"Every year 18 of us get together for our annual 'Heart Party' in honor of Valentine's Day. Besides sharing a favorite craft, we bring 18 cookies and share a favorite recipe. This was mine from last year. The recipe is written using white chocolate, but you can use dark chocolate instead, or use half white and half dark. I like to decorate mine with candy sprinkles too."

Ingredients

{{adjustedServings}} servings 838 cals
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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 838 kcal
  • 42%
  • Fat:
  • 41 g
  • 63%
  • Carbs:
  • 111.2g
  • 36%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  1. Soak craft sticks for one hour in a bowl of cold water.
  2. In small heavy saucepan over very low heat, stir chocolate chips until melted and smooth. Remove from heat; let cool.
  3. In large bowl with electric mixer at medium speed, beat butter, brown sugar and vanilla until fluffy. Beat egg in well; beat in cooled chocolate. With mixer at low speed, beat in flour, cocoa powder and salt until smooth. Divide dough in half.
  4. Preheat oven to 375 degrees F (190 degrees C) and grease 2 large cookie sheets.
  5. Roll each half out to 1/8 inch thickness between 2 sheets of wax paper; freeze, in wax paper, 5 minutes. Peal top sheets of wax paper off dough; cut dough out using 3-inch heart-shaped cutter. Reroll scraps; freeze again 5 minutes; cut out. Place half of the hearts 1 inch apart on prepared cookie sheet.
  6. Drain sticks, pat dry. Place one stick on each heart to make 2 1/2 inch handle, pressing lightly into dough. Place remaining hearts on top; press edges gently to seal. Bake about 12 minutes until firm to touch. Cool on wire racks.
  7. In 2-quart heavy saucepan over very low heat, or in top of double boiler set over barely simmering water, stir white or milk chocolate until melted and smooth; if using both chocolates, melt in separate 1-quart pans. Remove from heat.
  8. Holding each lollipop by handle, dip into chocolate to coat on both sides; let excess chocolate drip back into pan. Place each lollipop as it is coated on wax-paper-lined cookie sheet; refrigerate 20 minutes until chocolate is set.
  9. To Make Icing: In large bowl with electric mixer at high speed, beat egg white and confectioners' sugar until very smooth. If desired, remove small portion of icing to separate bowl; tint with drops of food coloring. Spoon icing into decorating bag fitted with small writing tip; pipe over lollipops in desired patterns. Decorate with assorted candies and decors; attaching with dots of icing.
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Reviews

16
  1. 26 Ratings

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These turned out great, but we changed them a little. I wanted a light dough, so I replaced cocoa with same amount of flour. And we decorated the cookies with royal icing instead of dipping in...

These were ok. The cookie by itself was kind of dry and bland. It was better with the chocolate. My 4 year old daughter did like decorating and cutting them out though! I did like how you ro...

Very good! They took a bit of time to make from start to finish but were well worth it. I tasted without the white chocolate coating and thought they were dry; but tasting a dipped and cooled ...