Lollipop Flower Pots
the Editors of Publications International, Ltd.
Lollipop Flower Pots
Yield
Makes 3 dozen cookies
Ingredients
| 1 | package (18 ounces) refrigerated sugar cookie dough |
| 36 | caramels |
| 1 | cup chocolate cookie crumbs |
| Green gummy fruit slices or candy spearmint leaves | |
| 36 | small lollipops |
Preparation
- Preheat oven to 350°F. Lightly grease 36 mini (1-3/4-inch) muffin pan cups. Shape dough into 36 balls; press onto bottoms and up sides of prepared muffin cups. Place 1 caramel in center of each muffin cup.
- Bake 10 to 11 minutes or until edges are lightly browned. Cool cookies in pan on wire racks. Remove to wire racks; cool completely.
- Sprinkle heaping 1 teaspoon cookie crumbs into center of each cookie. Flatten gummy fruit slices slightly; press into leaf shapes. Push each lollipop stick through 1 or 2 leaves as desired. Push 1 lollipop with leaves into each cookie cup.
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