LOLLIPOP COOKIES

Steps:

• Heat oven to 350° F. Line 2 baking sheets with parchment. In a medium bowl, whisk together the flour, baking powder, and salt;
• set aside.
• With an electric mixer, beat the butter and granulated sugar at medium speed until creamy, about 3 minutes. Add the egg and
• vanilla extract and mix until combined. Reduce the mixer speed to low and gradually mix in the flour mixture just until combined
• (do not overmix).
• Drop mounds of the dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them 4 inches apart. Insert one
• end of a lollipop stick into each and flatten the dough slightly with your fingers. Bake the cookies, rotating the baking
• sheets halfway through, until golden, 8 to 10 minutes. Cool 5 minutes on the baking sheets, then transfer to wire racks to
• cool completely.
• In a small bowl, mix together the confectioners' sugar, 2 tablespoons water, and 1 to 2 drops food coloring. Drizzle the cookies
• with the icing and sprinkle with the candies and sprinkles. Let dry for at least 30 minutes.
• Storage suggestion: Keep at room temperature, between sheets of wax paper in an airtight container, for up to 1 week. (Alternatively, wrap in
• a nonsealing plastic sandwich bag or cellophane bag and close with a twist tie or a ribbon.)