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Dairy
Easy
2 Hours
Diets 
Of all the stuff that’s ever been served on a stick, the lollipop is the most iconic. But there’s nothing ordinary about this version: disks of creamy sugar cookie dough enrobed in a dark chocolate coating and adorned with a rainbow of colored sprinkles. Yields about 30 lollipops
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 tablespoon heavy cream
1 teaspoon Gefen Vanilla Extract
1 and 1/4 cups Mishpacha All Purpose Flour, heat treated (see note)
1/4 teaspoon salt
10 ounces chocolate candy coating (such as Gefen Wonder Melts)
sprinkles, for decorating (optional)
lollipop sticks
1-and-1/2-inch circle cookie cutter
In a large mixing bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy, two to three minutes. Add heavy cream and vanilla and mix well. Add flour and salt and mix, kneading with your hands if necessary, until dough comes together into a large ball.
Roll out dough between two layers of waxed paper into a disk 3/8 inch thick. Cut into one-and-a-half-inch rounds and arrange on two baking sheets lined with Gefen Parchment Paper. Keeping the rounds flat on the baking sheet, insert a lollipop stick into each round, gently pushing about one inch of the stick into the dough. Freeze until firm, at least one hour or overnight.
To heat-treat flour, spread it onto a cookie sheet and roast at 350 degrees Fahrenheit for five minutes. This should kill any bacteria. Allow to cool before using.
Melt candy coating in a double boiler or microwave according to package directions, being careful not to overheat it.
Working in small batches of two or three pops (keep remaining lollipops in the freezer), dip each one into coating, using a small spatula to cover the entire surface. Tap off excess. Decorate with sprinkles, if desired, and then arrange on another parchment-lined baking sheet. Repeat with remaining lollipops.
Excerpted from The Cookie Dough Lover’s Cookbook, published by Quirk Books.
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