Butter Cookie Pops
[Vegan]

1.  If you're a kid, get an adult helper to assist.
2. Preheat your oven to 350°F and line 2 baking trays with baking paper.
3. Using a mix master with a paddle attachment, beat butter on low to soften it for 1 minute. Then add sifted powdered sugar and cream together for 2 minutes until light and fluffy. Scrape down the sides half way through.
4. Add vanilla extract and beat on low for 30 seconds.
5. Add sifted flour and beat on low. The mixture will start to come together as crumbs and then will form a soft delicate dough. If needed, add 1-2 tbsp of water if it’s not coming together.
6. Using your hands bring dough together into a ball. If it’s super sticky and sticking to your fingers add a little extra flour.
7. Chill dough for 30 mins in the fridge. Don’t skip this step!
8. Roll dough out on bench about 1.5 cm thick and cut with a heart cookie cutter.
9. Gently insert paddle pop stick into the base of each love heart.
10. Place cookies on tray and bake for 20- 23 minutes on the top rack of your oven. Check them at the 20 minutes mark. They will remain pale but go slightly brown on the bottom and around the edges.
11. Remove from oven and allow to completely cool.

How to Decorate Your Cookie:

1. Melt chocolate in microwave in 10 second bursts until melted. Or, using a double boiler method on your stove top on low heat, whilst stirring.
2. Divide into two bowls. Add a small amount of colouring to one of the bowls and mix until well combined.
3. Using a tablespoon pour a small amount of one colour over one side of the cookie, and then add a small amount of the other chocolate on the other side of the cookie.
4. Use a skewer to glide through the chocolate on the pop to mix the two colours into each other.
5. Sprinkle some sprinkles over the top and allow for cookies to set in the fridge.
6. Keep it in the fridge until ready to eat.