Saturday, March 7, 2015

Truffala Tree Cookie Pops

Usually I'm much more prepared for Dr. Suess's birthday and do fun activities with my boys, but I didn't realize what day it was until it was already here this time! Yikes.

So I thought I would make something from Dr. Suess that could still be used for later... Truffala Tree Cookie Pops! They are fun. They are green, maybe a St. Patrick's Day treat... And they are little trees so perfect for Earth Day! 

Tomoson and Bake it Fun sent me two fabulous silicone baking mats for FREE to review. I was excited to try them out for these cookie pops because you don't really want them browned, just cooked through. The mats worked perfectly. The cookies didn't stick, they weren't overcooked, and they turned out great! The only piece of advice I would give about using the mat is to plan on a few extra minutes or so per batch to cook completely. It is worth the wait! I will be using my baking mats in lieu of parchment paper over and over again. I love them. And I can't wait to try another recipe with them.

Truffala Tree Cookie Pops

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cup powdered sugar
1 egg
1/2 tsp vanilla extract
1/4 tsp almond extract
2 Tbsp whole milk
2 1/2 cup flour
1/2 tsp baking powder
1/2 tsp kosher salt
3 drops yellow food coloring
6 drops green food coloring
Sugar Sprinkles
Cake pop sticks

In a large bowl or Kitchen Aid, cream the butter, shortening, and sugar. 

Beat in the egg, vanilla, almond extract, and milk.  Mix well. 

In a separate bowl combine the flour, baking powder and salt. Add the flour to the creamed mixture in three additions. Mixing until the dough is even and all the flour is incorporated.

Divide the dough in half. 

Tint one portion with the yellow and green food coloring to make a light mint green. Add more if desired.  Mix with the mixer until the dough is a nice even color. Wrap each half of the dough in plastic wrap and refrigerate for 4 hours or overnight.

Roll out 1/2 of the dough onto a lightly floured sheet of parchment paper on a flat surface until about 1/4" thick.  Set aside. Repeat with the colored dough rolling out to roughly the same size. 

 Place one prepared dough over the other and line up as close as you can. Lightly dust with flour and roll out gently until both layers of the dough is about 1/4" thick. Using the parchment paper to help you roll the dough into a tight log.

Press the seams together and flatten the edges.  Roll the log in the parchment paper and refrigerate for at least 30 minutes. Preheat oven to 350 F.

Remove the cookie dough from the refrigerator and slice in generous 1/4" slices. 

Place 12 slices on a cookie sheet lined with a Bake it Fun silicone mat or parchment paper. 

Slide a cake pop stick from the bottom into the center of each cookie and align on the mat. Sprinkle with sugar sprinkles, I used a mint green and they added a fun sparkle to the cookies. 

 Bake for 8-11 minutes until the cookies just start to brown. With the mat it will be closer to 11-12 minutes.  

Remove from the oven and let cool on the pan for 2 minutes, then remove to a cooling rack to cool completely.

I found cute little Easter cups and filled them up with beans. Rice would work just as well. Then you can stick the cookie pops in and they will stand up on their own. Add a little bow and you have a fun gift or treat for Earth Day!

(I couldn't find good lighting with the cookie pops standing up so I laid them down for the picture...)

Happy Eating and Happy Reading!

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