Lollipop cookie recipe
1 cup (2 sticks) Challenge Butter, softened
1-1/2 cups firmly packed brown sugar
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon each cinnamon. nutmeg
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup milk
2-1/2 cups quick-cooking oats (not instant), uncooked
Cream butter and sugar in large mixing bowl until light and fluffy. Beat in eggs. Combine flour, baking powder, spices, salt and baking soda. Add milk to butter mixture; mix well. Stir in oats. Cover and refrigerate 1 to 2 hours or until firm for ease in handling.
Preheat oven to 375 F. Shape dough into 1-1/2-inch balls. Place about 3 inches apart on unbuttered cookie sheets. Insert wooden stick halfway into each ball of dough. Flatten using a flat bottom glass dipped in granulated sugar. Bake 13 to 15 minutes or until lightly browned.
Cool on cookie sheets 2 to 3 minutes. Transfer cookies to wire racks; cool completely. Decorate as desired. Store at room temperature in airtight metal containers up to 2 weeks.
Yields 2 dozen cookies
This begins the season for family, friends and the irresistible taste of Challenge Butter. The kind that comes from only the purest cream, fresh from our very own farms. Where since 1911, we’ve learned it’s okay to grow up, but never old.
See the Challenge Butter Lollipop Cookies