Sunkist Lemon Cookiepops Recipe

Quick Recipe Facts

Best with Sunkist® Lemons

 

Serves:

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Instructions: (Makes 18 servings)

• Mix together the flour, baking powder and salt. Using an electric mixer, whip the butter and sugar until light and fluffy. Add the lemon zest and poppy seeds. Mix in the eggs one at a time. Slowly incorporate the flour mixture until dough has formed. Divide the dough in half and wrap in plastic wrap. Refrigerate for 1 to 2 hours.
• Pre-heat oven to 350 degrees.
• Grease cookie sheets. Remove the dough from the refrigerator and begin to form even sized balls (the approximate size of golf balls) of dough by rolling them between your two hands. Working in batches, place the balls of dough on the cookie sheets and flatten them. Insert each cookie with a popsicle stick, making sure the stick is inserted half way through the cookie. Bake the cookies until they are lightly golden brown, about 10-15 minutes. Allow the cookiepops to cool before removing them from the cookie sheet.
• In a medium sized bowl, whisk together the confectioners sugar and the lemon juice. Once the cookies are cool, give each cookie pop a nice coat of icing and garnish them with poppy seeds.
  
  Recipe courtesy of Chef Jill Davie, The Sunkist Lemon Lady_® and Fine Living Network Personality