Stop and Go Cookie Pops

By KSmitherman

Ingredients

• 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
• 1/3 cup butter or margarine, softened
• 1 egg
• 1 tablespoon Gold Medal® all-purpose flour
• 30 About 30 craft sticks (flat wooden sticks with round ends)
• 30 each About 30 each red, yellow and green candy-coated chocolate candies

Preparation

Step 1

Heat oven to 375°F. In medium bowl, stir cookie mix, butter, egg and flour until soft dough forms.
On floured surface, roll dough about 1/4 inch thick. Cut dough into 3x1-inch rectangles, using pastry wheel or knife. Insert 1 inch of wooden stick into a 1-inch side of each cookie. On ungreased cookie sheets, place cookies 2 inches apart.
Bake 7 to 9 minutes or until edges are light borwn. Immediately press red, yellow and green candies into each cookie. Cool 2 minutes; remove from cookie sheets to cooking racks. Cool completely, about 30 minutes.
Makes About 2 1/2 dozen cookies