Mint-Swirl Lollipop Cookies

By ldelmas

Ingredients

• 2 pouches (1 lb 1.5 oz each) Betty Crocker® sugar cookie mix
• 1/2 cup butter, softened
• 3 tablespoons Gold Medal® all-purpose flour
• 2 eggs, slightly beaten
• 1/4 teaspoon mint extract
• 1/4 teaspoon Betty Crocker® red or green gel food color
• Coarse white sparkling sugar
• 20 paper lollipop sticks

Details

Servings 20
Preparation time 35mins
Cooking time 115mins
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 375°F. In large bowl, stir cookie mix, butter, flour, eggs and mint extract with spoon until soft dough forms. Divide dough in half. Roll one portion between 2 sheets of waxed paper into 13x10 1/2-inch rectangle. Remove top sheet of waxed paper.

To remaining half of dough, add food color; mix until uniform in color. Shape into a ball. Roll between 2 sheets of waxed paper into 13x10 1/2-inch rectangle. Remove top sheet of waxed paper; invert colored dough onto plain dough. Peel off top sheet of waxed paper. Trim dough to 11x9-inch rectangle. Tightly roll into a log, starting at long side and using bottom sheet of waxed paper as a guide.

Roll cookie log in coarse sugar; cut into 1/2-inch slices. On ungreased cookie sheet, place slices 2 inches apart.

Bake 8 to 10 minutes or until edges are lightly browned. Immediately insert 1 lollipop stick halfway into each cookie. With spatula, carefully remove cookies from cookie sheet to cooling rack. Cool completely, about 20 minutes.