I have a thing for cookies, especially cookie lollie’s or cookie pops. They are not difficult to make as long as you know the trick it is so simple that anyone can do it. What’s most important is to use a pair of spacers they can be from a pair of wooden sticks 6mm in hight or get a pair of marzipan spacers from PME. That way you are sure that the cookie stick will fit the cut out cookie.
For the cookie dough many ask me what recipe I use and my favourite is the one that you can find in Peggy Porchens books as it have never failed me. The important thing is to use a recipe that you know works!
Note: This technique can be done with any shape.
This is what I use:
A piece of parchment paper
Marzipan spacers (from PME)
Non-stick rolling pin
Cookie dough (chilled)
Sprinkle the piece of parchment paper lightly with flour and knead the dough lightly. Roll out the dough between the spacers.
Take your cookie cutter and cut out the cookie.
Now take the cookie stick and place your fingers lightly on the cookie. With a twisting movement back and forth, twist the cookie stick into the cookie.
Place your hand over the cookie and flip it over by using the parchement paper and lay the cookie on the backside.
Take a small piece of dough and roll it into a sausage and flatten it. Lay it over where the cookie stick is. again use the parchment paper to flip the cookie and transfer it to the baking sheet with parchment paper.
This is how the cookie looks after baking.