Lollipop Candy Cookies

Looks like lolly pops, don’t they?  It looks cute and tastes yummy 🙂  I usually make the dough in advance and keep it in the freezer.  You can just cut them and bake in the oven when you need it.

• 150g plain flour
• 100g unsalted butter (softened)
• 75g icing sugar
• 25g egg (about 1/2 egg)

1. Cream the butter.  Add icing sugar and beat with electric mixer for 3 minutes.  Add beaten egg gradually and mix well.
2. Add sifted flour and mix.  Careful not to mix too much.  Divide the dough half and add cocoa powder to one.  Wrap the dough separately in plastic wrap and rest in the fridge for 30min.
3. Remove the wrap from the dough.  Roll the dough to flat square (both about same size) and place the cocoa dough on the vanilla dough.  Roll up as if you are making sushi roll and wrap it up tight with plastic wrap or baking sheet.  (At this point you can freeze it til you want to bake. It last up to 3~4 months)
4. Cut into 5mm thick and bake in the oven at 170.

Ice box cookies are usually coated with sugar after baked, but I don’t usually do that.