【Lollipop Cookies】：Celebrate the New Year sweetly

Overview

During the New Year, all kinds of candies and pastries are indispensable on every household’s dessert plate. Milk candy, fruit candy, gummy candy, QQ candy, lollipops, nut candy. . . . There are so many types of candies. These many kinds of candies are either sweet and rich, chewy and cute, or crispy and delicious. No matter which one, it will add a festive atmosphere to the New Year. I am not a sweet person, but I am a candy lover. I have always had a willful feeling that when I hold sweet candies in my mouth, no matter how hard my heart is, it will be melted. Because I like it, I also hope to share this sweetness with every relative and friend who comes to visit me at home. So, today’s lollipop cookie was born. On the simple cookie base, various cute candies are presented in different forms. Colorful, rich, and full of flavor. I think this cookie is very suitable for the joyful atmosphere of the New Year. A lollipop cookie that can satisfy you. I wish everyone happiness and sweetness in the new year!

Tags

• children
• bamboo sticks (for decoration)
• brown sugar
• egg white (for decoration)
• food coloring (for decoration)
• fruit hard candy
• honey
• lemon juice (for garnish)
• low gluten flour
• powdered sugar (for decoration)
• unsalted butter
• various colored candies (for decoration)
• cinnamon powder
• milk
• salt

Ingredients

Steps

1. 1 Prepare all the ingredients and sift the low-gluten flour 2 to 3 times in advance;

   

2. 2 Melt the butter in water until it becomes liquid;

   

3. 3 Add brown sugar, continue to heat over water and stir until brown sugar melts. The butter and sugar are completely mixed and become sticky;

   

4. 4 Add honey and stir evenly;

   

5. 5 Add milk and stir evenly;

   

6. 6 Add sifted flour, cinnamon, and salt;

   

7. 7 Mix the flour and liquid evenly to form a smooth dough, wrap it in plastic wrap and refrigerate it in the refrigerator until the dough becomes hard;

   

8. 8 Soak the bamboo skewers in clean water for more than 30 minutes or overnight;

   

9. 9 Take out the soaked bamboo skewers and absorb the surface moisture;

   

10. 10 Take out the refrigerated dough and divide it into small pieces of about 30g;

    

11. 11 Take a small piece of dough, roll it out into a sheet with a thickness of about 0.1~0.2cm, and use a mold to press out a round shape (the diameter of my mold is about 11cm);

    

12. 12 Transfer to baking paper and press a bamboo skewer on the bottom;

    

13. 13 Then use a small biscuit mold to carve out the shape in the middle of the round biscuit embryo;

    

14. 14 Press the small biscuit base on the bamboo skewer, and press the edge slightly firmly;

    

15. 15 Make the biscuits in sequence and place them on baking paper;

    

16. 16 Preheat the oven to 135 degrees. Crush the fruit hard candy into powder;

    

17. 17 Place the powdered candy on the hollow part you just carved out, and then put the baking sheet into the preheated oven, middle layer, upper and lower heat, 130 degrees, bake for 15 to 18 minutes. Do not move the biscuits after taking them out, wait until they cool slightly and then put them on the drying rack to cool completely;

    

18. 18 Prepare egg whites, powdered sugar and lemon juice for decoration;

    

19. 19 First add lemon juice to egg whites and beat until coarse foam;

    

20. 20 Add powdered sugar and continue beating;

    

21. 21 When resistance is felt, lift the whisk and the egg white will hardly drip, and the meringue is ready;

    

22. 22 Divide the meringue into small portions, add food coloring to each portion, mix well and put into a piping bag;

    

23. 23 Prepare other materials for decoration;

    

24. 24 Feel free to paint on the cookies.