Peppermint Cookie Pops

Directions

1. 1
   In a large mixing bowl, beat the 2/3 cup butter and shortening with an electric mixer on medium to high speed for 30 seconds.
2. 2
   Add the 1-1/2 cups sugar, baking powder, and salt.
3. 3
   Beat until combined, scraping sides of bowl occasionally.
4. 4
   Add the eggs and peppermint extract; beat until well comined.
5. 5
   Beat or stir in the 4 cups flour.
6. 6
   Using a wooden spoon, stir in the peppermint candies.
7. 7
   Divide dough in half.
8. 8
   Cover and chill about 3 hours or until dough is easy to handle.
9. 9
   Meanwhile, in a medium mixing bowl beat 1/2 cup butter with an electric mixer on medium speed for 30 seconds.
10. 10
    Add 1/2 cup sugar and beat until combined.
11. 11
    With mixer on low speed, beat in half-and-half or light cream.
12. 12
    Beat in 2 cups all-purpose flour until dough is smooth.
13. 13
    Divide dough into portions.
14. 14
    Tint dough with desired paste food coloring pastel pink or green suggested).
15. 15
    Set aside.
16. 16
    On a lightly floured surface, roll half of the chilled dough at a time to 1/4-inch thickness.
17. 17
    Using a 4-inch round scalloped cookie cutter, cut out dough.
18. 18
    Place cookies about 1 inch apart on an ungreased cookie sheet.
19. 19
    Tuck a lollipop stick under the center of each cookie.
20. 20
    Press dough down slightly so that the cookie bakes around the stick.
21. 21
    Using a decorative bag fitted with a medium writing or star tip, pipe colored dough onto cutouts, making borders, designs, or pictures and/or writing messages.
22. 22
    Bake in a 375 degree F oven for 8 to 10 minues or until edges are firm and bottoms are lightly browned.
23. 23
    Cool on cookie sheet for 1 minute.
24. 24
    Carefuly transfer cookies to a wire rack; cool.
25. 25
    Makes about 24 (4-inch) cookies.