Name: Bomb Pop Cookies
Prep time: 30 min
Cook time: 30 min
Yield: 4
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Bomb Pop Cookies

1. 1/2 cup butter, softened -

2. 1/2 cup confectioners' sugar -

3. 1/2 cup sugar -

4. 1 large egg, room temperature -

5. 1/3 cup canola oil -

6. 2-3/4 to 3 cups all-purpose flour -

7. 1/2 teaspoon baking soda -

8. 1/2 teaspoon cream of tartar -

9. 1/4 teaspoon salt -

10. Red and blue paste food coloring -

11. 1/2 teaspoon each cherry, raspberry and lemon extract -

How to cook deliciously - Bomb Pop Cookies

1. Stage

Cream 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.

2. Stage

Divide 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.

3. Stage

Shape 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, 30 minutes.

4. Stage

Preheat 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.