3-Ingredient Shortbread Cookie Pops with Buttercream
Recipe from: Babble
Ingredients:
3-Ingredient Shortbread Cookie Pops
Makes: 24 cookies
Prep Time: 10 minutes
Total Time: 25 minutes
Ingredients:
2 sticks butter, softened
2 cups flour
1/2 cup powdered sugar
1 tablespoon water
Special Equipment: wooden craft sticks
Best Ever Buttercream
Makes: 4 cups
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:
2 sticks butter, softened
1 (2-pound) bag powdered sugar
1/4 cup milk
1 tablespoon vanilla
1/4 teaspoon almond extract
Special Equipment: gel food coloring (orange, green, and purple)
Directions:
Shortbread Cookie:
Preheat oven to 350 F. In a large stand mixer, cream together butter, flour, powdered sugar, and water until a soft dough forms. Use a medium cookie scoop to drop rounds of dough onto a parchment-lined baking sheet. Press wooden cookie sticks into the center of each cookie, then use a spoon to gently press the dough rounds down, until about 3/4″ thick. (The cookie dough doesn’t spread much while baking, so the shape you press the dough into will remain the shape of the final cookies.)
Bake for 12-17 minutes, or until the cookies set and turn golden around the edges. Remove and cool completely before frosting.
Buttercream Frosting:
In a stand mixer, beat all ingredients together until light and fluffy. Separate frosting into three bowls and tint with gel food coloring. Spread on top of cooled shortbread cookie pops and decorate as desired.