Snack: Sugar Cookie Dough Lollipops

Recipe by Lindsay Landis Of all the stuff that's ever been served on a stick, the lollipop is the most iconic. But there's nothing ordinary about this version: disks of creamy sugar cookie dough enrobed in a dark chocolate coating and adorned with a rain

Ingredients

1/2 c. unsalted butter
1 c. granulated sugar
1 tbsp. heavy cream
1 tsp. vanilla extract
1 1/4 c. all-purpose flour
1/4 tsp. salt

Instructions

In a large mixing bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add heavy cream and vanilla and mix well. Add flour and salt and mix, kneading with your hands if necessary, until dough comes together into a large ball.
Roll out dough between two layers of waxed paper into a disk 3/8 inch thick. Cut into 1 1/2-inch rounds and arrange on two parchment-lined baking sheets. Keeping the rounds flat on the baking sheet, insert a lollipop stick into each round, gently pushing about 1 inch of the stick into the dough. Freeze until firm, at least 1 hour or overnight.
Melt candy coating in a double boiler or microwave according to package directions, being careful not to overheat it.
Working in small batches of 2 or 3 pops (keep remaining lollipops in the freezer), dip each one into coating, using a small spatula to cover the entire surface. Tap off excess. Decorate with sprinkles, if desired, and then arrange on another parchment-lined baking sheet. Repeat with remaining lollipops. Refrigerated, pops will keep for up to 5 days.