Description
A recipe for Sweet Santa Cookie Pops

Ingredients

• 1 (14-ounce) bag M&M'S Milk Chocolate Candies for the Holidays
  
• 2/3 cup all-purpose flour
  
• 1 (18-ounce) roll store-bought refrigerated cookie dough
  
• 1 (16-ounce) can vanilla frosting
  
• Red food coloring
  
• 1 bag mini marshmallows
  
• 10 large cupcakes, iced with red frosting (optional)
  
• Reynolds® Parchment Paper

Preparation
Prep time: 30 minutes | Baking time: 12 to 17 minutes | Decoration time: 20 minutes

Preheat oven to 350°F. Line 2 cookie sheet pans with Reynolds® Parchment Paper.

Knead flour into refrigerated cookie dough until smooth. Roll out dough to scant 1/4-inch thickness. Cut out 10 triangles and 10 circles, re-rolling scraps if necessary.

Line up circles on prepared pans, and press 1 lollipop stick halfway into each circle. Arrange 1 triangle on top of each circle, overlapping by 1/2 inch, with tip curved to resemble hat.

Bake 12 to 17 minutes, or until golden brown. Remove from oven, transfer to wire rack and let cool completely.

Tint 3/4 cup frosting light pink; set aside. Tint remaining frosting red and spoon into a resealable plastic bag; then snip small corner and pipe frosting onto each hat to cover. Decorate with M&M'S; place 1 mini marshmallow at very top. (For better results, work on one cookie at a time.)

Spread pink frosting onto circle part, and arrange face with M&M'S for eyes, nose and mouth. Use marshmallows cut in half for beard, and whole marshmallows for brim of hat.

Tip: Presenting cookie pops in cupcakes is optional. If you prefer, simply offer them as pops. When serving them for a special occasion, consider wrapping each in a piece of cellophane (about 12 inches square), tied closed with a piece of curling ribbon.

Nutrition
no information available

Serves
Makes 10 pops

Variations
no information available