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Name: Bouquet of Cookies on a Stick
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 c Light brown sugar; packed; 1 c + 2 tbsp. cake flour; 1/2 ts Baking soda; 1/4 ts Salt; 1 lg Egg beaten; 1/2 c Granulated white sugar; 6 oz Chocolate chips; 1/4 c Flaked coconut; (optional); 1 ts Vanilla; 1/2 c Butter or margarine; 36 Lollipop sticks; 1/2 c Pecans; chopped (optional)

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INGREDIENTS

1/2 c Light brown sugar; packed
1 c + 2 tbsp. cake flour
1/2 ts Baking soda
1/4 ts Salt
1 lg Egg ; beaten
1/2 c Granulated white sugar
6 oz Chocolate chips
1/4 c Flaked coconut; (optional)
1 ts Vanilla
1/2 c Butter or margarine
36 Lollipop sticks
1/2 c Pecans; chopped (optional)

Servings

INSTRUCTIONS

Preparation : Preheat oven to 375 degrees. Line cookie sheet with aluminum foil. Combine flour and baking soda in small bowl; set aside. In small bowl combine white and brown sugar. Press out lumps. In medium bowl mash butter with fork. Add sugar and mix with butter until light and fluffy. Add salt, egg and vanilla. Beat well. Add small amounts of dry ingredients, mixing each time. Stir in chips, pecans and coconut. Drop by rounded teaspoonfuls onto lined cookie sheet. Space 1 1/2 inches apart. Push a lollipop stick about 2/3 the way into each cookie. The free end of stick should rest on foil. Gently press dough around stick to seal in place. Bake 8 to 10 minutes. Cool on pan 30 minutes. Remove with spatula. Wrap each cookie in clear plastic wrap. Gather wrap at back of cookie and tie with ribbon. Recipe by: Posted to CHILE-HEADS DIGEST V3 #,

NOTES

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Bouquet of Cookies on a Stick

1/2 c Light brown sugar; packed
1 c + 2 tbsp. cake flour
1/2 ts Baking soda
1/4 ts Salt
1 lg Egg beaten
1/2 c Granulated white sugar
6 oz Chocolate chips
1/4 c Flaked coconut; (optional)
1 ts Vanilla
1/2 c Butter or margarine
36 Lollipop sticks
1/2 c Pecans; chopped (optional)

Preparation : Preheat oven to 375 degrees. Line cookie sheet with  aluminum foil. Combine flour and baking soda in small bowl; set  aside. In small bowl combine white and brown sugar. Press out lumps.  In medium bowl mash butter with fork. Add sugar and mix with butter  until light and fluffy. Add salt, egg and vanilla. Beat well. Add  small amounts of dry ingredients, mixing each time. Stir in chips,  pecans and coconut. Drop by rounded teaspoonfuls onto lined cookie  sheet. Space 1 1/2 inches apart. Push a lollipop stick about 2/3 the  way into each cookie. The free end of stick should rest on foil.  Gently press dough around stick to seal in place. Bake 8 to 10  minutes. Cool on pan 30 minutes. Remove with spatula. Wrap each  cookie in clear plastic wrap. Gather wrap at back of cookie and tie  with ribbon.    Recipe by: <robert.foster@nashville.com>    Posted to CHILE-HEADS DIGEST V3 #,

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Nutrition

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Serving Size: 1 Serving (562g)
Recipe Makes: 1 servings

Calories: 3028
Calories from Fat: 2121 (70%)

Amt Per Serving		% DV

	Total Fat 235.6g	314 %
	Saturated Fat 92.9g	465 %
	Monounsaturated Fat 85.3g
	Polyunsanturated Fat 43.9g
Cholesterol 447.3mg		138 %
Sodium 895.8mg		31 %
Potassium 802.2mg		21 %
Total Carbohydrate 215g		63 %
	Dietary Fiber 6.1g	24 %
	Sugars, other 208.9g
Protein 21.3g		30 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3028

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