Butterfly Cookie Pops

Name: Butterfly Cookie Pops
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 18
Cuisine: Global
Ingredients: 118 milliliters butter, softened; 1 egg; 2 Tbsps Gold Medal® all-purpose flour; 120 grams tube Betty Crocker® purple decorating icing; 198 grams pouch Betty Crocker® Cookie Icing white icing; 2 Tbsps Betty Crocker® Decorating Decors multicolored candy sprinkles; 18 servings Additional candy sprinkles; 18 paper lollipop sticks; 1 pouch Betty Crocker® sugar cookie mix

Butterfly Cookie Pops might be just the dessert you are searching for. This recipe serves 18. One serving contains 340 calories, 4g of protein, and 16g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. If you have decorating decors multicolored candy sprinkles, purple decorating icing, flour, and From preparation to the plate, this recipe takes around 2 hours and 25 minutes.

Instructions

In large bowl, stir cookie mix, flour, butter, egg and 2 tablespoons candy sprinkles until dough forms. Shape dough into a ball; flatten slightly. Wrap dough in plastic wrap; refrigerate 1 hour or until firm.

Ingredients you will need

Cookie Mix

Sprinkles

Butter

Candy

Dough

All Purpose Flour

Wrap

Egg

Equipment you will use

Plastic Wrap

Bowl

Heat oven to 375°F. On lightly floured surface, roll dough to 1/4-inch thickness.

Ingredients you will need

Dough

Roll

Equipment you will use

Oven

Cut with 3-inch butterfly-shaped cookie cutters. On ungreased cookie sheets, place cutouts 2 inches apart. Insert 1 lollipop stick halfway into center of each cookie.

Ingredients you will need

Cut Out Cookies

Equipment you will use

Cookie Cutter

Lollipop Sticks

Baking Sheet

Bake 12 to 13 minutes or until edges are golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely. Decorate cookies with icings and candy sprinkles.

Ingredients you will need

Sprinkles

Candy

Equipment you will use

Baking Sheet

Oven

Let stand until set.