Bomb Pop Cookies
The sound of the ice cream truck has even my husband running out to the curb with money in hand. Our neighborhood has a big potluck on the Fourth of July, so I decided to make cookies that resemble Bomb Pops. These were a big hit! —Darlene Brenden, Salem, Oregon
Test Kitchen tips
Ingredients
- 1/2 cup butter, softened
- 1/2 cup confectioners' sugar
- 1/2 cup sugar
- 1 large egg, room temperature
- 1/3 cup canola oil
- 2-3/4 to 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- Red and blue paste food coloring
- 1/2 teaspoon each cherry, raspberry and lemon extract
Directions
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1Cream butter and sugars until light and fluffy, 5-7 minutes. Add egg and oil, beating well. In another bowl, whisk 2-3/4 cups flour, baking soda, cream of tartar and salt. Gradually beat into creamed mixture, adding flour if needed, until dough forms a ball.
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2Divide dough into 3 portions. Add red food coloring and cherry extract to 1 portion. Add blue food coloring and raspberry extract to another portion. Add lemon extract to remaining untinted portion.
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3Shape each portion into a 10-in.-long block. Place red, white and blue logs side by side. Lightly press blocks together. Wrap and refrigerate until firm, about 30 minutes.
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4Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on parchment-lined baking sheets. To create ridges, lightly press cookies with a fork. Bake until set, 10-12 minutes. Cool on pans 2 minutes; remove to wire racks to cool completely.
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