These Patriotic Cookie Dippers are the perfect little treat! Easy to handle and just the right amount. Serve some on the side without frosting for the guest who doesn’t have a sweet tooth but wants just a little something. These cookies are also the perfect size for little hands.
Patriotic Cookie Dippers
For the Cookie Dippers
- 3/4 cup granulated sugar
- 1/3 cup shortening
- 6 tablespoons butter, softened
- 1 egg
- 1 tablespoon milk
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 tablespoons sprinkles (optional)
For the Butter Frosting
- 3/4 cup butter, softened
- 2 pounds confectioners' sugar
- 1/3 cup milk
- 2 teaspoons vanilla
- food coloring (optional)
For the Cookie Dippers:
- Cream sugar, shortening, and butter until fluffy.
- Add egg, milk and vanilla; beat well. In a separate bowl mix together the flour, baking powder, and salt; add the flour mixture to the butter mixture and combine.
- Once the cookie dough has come together add the sprinkles and mix.
- Roll dough to a 8-inch x 10-inch rectangle. Using a ruler cut strips 1/2-inch wide from top to bottom.
- Cut horizontally into 3 equal parts.
- You should end up with 48 cookies.
- Using a spatula transport cookie sticks to a cookie sheet.
- Place 1-inch apart.
- Using your fingers straighten the sticks.
- Freeze for 30 minutes.
- While the cookies are in the freezer preheat the oven to 375 degrees.
- When the cookies are hard to the touch.
- Bake for 10 to 12 minutes.
- Transfer to a cooling rack.
For the Butter Frosting:
- Beat butter until smooth.
- Gradually add 2 cups of the confectioners' sugar, beating well.
- Slowly beat in the 1/3 cup milk and the vanilla.
- Gradually beat in the remaining confectioners' sugar.
- Beat in additional milk until frosting reaches spreading or piping consistency.
- If desired, add food coloring.
- To help control the mess I put my frosting into zip top bags, cut one corner and piped into the jar.
- I added a few extra sprinkles to the bottom of the jar.
This recipe is a LBC original!
This recipe is on Lady Behind The Curtain