Cookies on a Stick Recipe These Easy & Delicious Cookies on a Stick

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Directions. 1. In the bowl of a stand mixer or large mixing bowl and carefully mix meringue powder, powdered sugar, almond extract, cinnamon oil, and 6 tbsp of cool water. 2. Keep mixing for 1 minute at a time, stopping to scrape down the sides. Add 1 tbsp at a time of cool water until flooding consistency is achieved.

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Tint one half of dough. with food coloring. Refrigerate all dough several hours or overnight. Heat. oven to 375 degrees. Roll half of tinted dough to 1/4-inch thick 8-inch. square on lightly floured wax paper. Repeat with half of untinted dough. Place one dough square on top of the other; roll up.

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Directions. In a large bowl, combine the oil, sugars, egg and vanilla. Combine the flour, baking soda and salt; gradually add to sugar mixture and mix well. Divide dough in half. On a greased baking sheet, shape each portion into a 15x3-in. rectangle about 3 in. apart. Sprinkle chocolate chips and, if desired, nuts over dough; press lightly.

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Remove the cookie sheet from the oven and immediately insert the sticks into the bottom center of the hot cookies. The sticks should come to about mid-cookie. As the cookies cool, the dough wraps around the cookie stick, holding it in place. Let the cookies rest on the cookie sheet for at least 5 minutes before removing to a wire cooling rack.

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Prepare a few baking sheets by lining them with parchment paper. Using a stand or hand mixer, cream together the butter, sugar and vanilla extract until light and fluffy in texture. Add the egg and mix until fully incorporated. In a separate large bowl, sift together the flour and salt.

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Chocolate Chip Cookie Sticks. Preheat oven to 350 degrees F. Line a 9 x 13-inch pan with aluminum foil and spray the bottom and sides with cooking spray and set aside. In a large bowl with a hand mixer or in a stand mixer fitted with a paddle attachment, cream together the butter, sugars, egg, and vanilla.

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OPTION 1 (steps 1-2) : Personally, I think the easiest way is to either press the cookie onto a lollipop stick or gently push the lollipop stick on top of the cookie. These depending on the design and the size of the cookie can be baked with a lollipop stick facing the baking sheet, (step 1). Or facing the ceiling, (step 2).

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3 dozen wooden Popsicle or stir sticks. 1. Preheat oven to 350F. 2. In a large bowl, beat the butter, oil and sugars until well blended and starting to get fluffy. Add the eggs and vanilla and beat again. Add the flour, baking soda and salt and beat until almost combined; add the chocolate chips and stir just until blended. 3.

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step three: Cut out the shape and insert the stick. Gently insert the stick into the bottom of the shape, centered in the cookie's thickness. The stick should fit securely in the cookie and not poke out the back or top. step four: Bake your cookies on a baking tray lined with parchment paper until the edges are golden brown.

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How to Make Sugar Cookies on a Stick. Part of the series: Baking & Decorating Cookies. To make a sugar cookie on a stick, roll out the dough, cut out the des.

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Step 2. Shape cookie dough into eight 2-inch balls. Place four balls at a time onto an ungreased baking sheet. Insert 1 wooden craft stick into each ball and flatten slightly, to resemble a lollipop.

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Use a rolling pin to roll out the cookie dough on a floured surface. Sprinkle the cookie dough with a bit of flour as well before you begin rolling it out. Add more flour as your roll out the cookie dough to prevent the rolling pin from sticking to the dough. Roll the dough so that it is between 3/8" to ½" thick. 3.

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2 large eggs. 2 teaspoons vanilla. 3 cups oats (not instant) 1 1⁄2 cups raisins. Preheat oven to 350°. Whisk dry ingredients; set aside. Combine wet ingredients with a hand mixer on low. To cream, increase speed to high and beat until fluffy and the color lightens. Stir the flour mixture into the creamed mixture until no flour is visible.

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Combine sugar and shortening in a large bowl. Beat at medium speed with electric mixture until well mixed. Add eggs, corn syrup and vanilla. Beat until well blended and fluffy. Gradually add flour, baking powder and salt to creamed mixture at low speed. Mix until well blended. Wrap dough in plastic wrap. Chill dough at least 1 hour before using.

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Instructions. Mix together the flour and baking powder and set aside. In a mixing bowl, beat the butter and sugar until light and creamy. Stir in the egg, salt and both extracts. Slowly add flour mixture (1 cup at a time) and stir until incorporated. Form the dough into a disc and wrap in plastic wrap.

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Instructions: Preheat your oven to 375°F (190°C). In a bowl, whisk together the flour, baking soda, and baking powder. In a separate bowl, cream together the butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in the dry ingredients.