Jack-O'-Lantern Cookie Pops by The Canadian Living Test Kitchen

Colourful cinnamon-scented cookie lollipops make welcome treats for home or clubs. They also make a fun edible Halloween centrepiece by inserting the sticks into a pumpkin or squash. You'll need thirty 6-inch (15 cm) lollipop sticks.

Servings: 30

Ingredients:

Nutritional Info
Per cookie (without decoration): about	-
cal	107
pro	1 g
total fat	5 g
sat. fat	3 g
carb	15 g
fibre	trace
chol	18 mg
sodium	40 mg
% RDI:	-
calcium	1%
iron	4%
vit A	4%
folate	10%

Royal Icing Paint

Pasteurized Egg White Royal Icing

Preparation:

Line rimless baking sheets with parchment paper or grease; set aside.

In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder, cinnamon and sa< stir into butter mixture in 2 additions. Divide in half and flatten into discs; wrap and refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

Using 1 tsp (5 mL), scoop 30 pieces of dough from discs; roll into balls. Set aside.

On lightly floured surface, roll out remaining dough to scant 1/4-inch (5 mm) thickness. Using 3-inch (8 cm) pumpkin or jack-o'-lantern cookie cutter, cut out shapes, rerolling scraps.

Place 6 balls, 4 inches (10 cm) apart, on prepared pan. Press into 1/4-inch (5 mm) thick discs. Press lollipop stick onto each disc. Top with cookie cutout, pressing lightly to adhere and sandwich stick.

Bake in top and bottom thirds of 350°F (180°C) oven, switching and rotating pans halfway through, until light golden on bottoms and edges, about 12 minutes. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)

To decorate, tint icing with food colouring as desired. Spread heaping 1 tsp (5 mL) over top of cookie; decorate with candies. Let dry.