Lollipop Cookies

2 recipes Butter Cookie dough (below)
1 cup semisweet chocolate chips, melted
1/2 cup finely chopped hazelnuts, or almonds
1 cup vanilla frosting
Red and green decorating gel
Colored sugars
2-inch round cookie cutter
24 lollipop sticks

Preheat oven to 350-degress. Grease cookie sheets. Roll dough on floured surface to 1/4 inch thickness. Cut out 48 circles using cookie cutter. Place 24 circles on prepared cookie sheets. Combine melted chocolate and hazelnuts. Spoon rounded 1/2 tsp. chocolate mixture in center of each dough circle on cookie sheet. Place lollipop sticks on circles so that tips of sticks are imbedded in filling. Top with remaining dough circles; seal edges of dough together with floured fork tines. Bake 10 to 12 minutes until edges begin to brown. Remove to wire racks; cool completely. Frost tops and sides of cookies with vanilla frosting. Decorate with decorating gel and colored sugars. Makes 2 dozen sandwich cookies.

Butter Cookie Recipe

3/4 cup butter or margarine, softened
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 egg yolk
1 3/4 cup all purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt

Combine butter, granulated sugar, brown sugar and egg yolk in medium bowl. Add flour, baking powder and salt; mix well. Cover; refrigerate until firm, about 4 hours, or overnight.

Servings: 24

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