This document provides a recipe for Cookie Monster's Cookie-on-a-stick. It involves 3 steps: 1) Mixing the dry and wet ingredients separately and then combining them to form dough. 2) Rolling out the dough and cutting out cookies using cookie cutters. Inserting popsicle sticks halfway into the cookies before baking. 3) Baking the cookies until lightly browned, then cooling completely before optionally decorating with icing.

1. Cookie Monster’s 1 Preheat the oven to 300°F. 5 Bake the cookies until lightly browned
on the bottoms, about 30 to 35
Cookie-On-a-stick 2 In a small bowl, whisk together 1 cup
of the flour with the wheat germ.
minutes. Transfer the baking sheet
to cooling rack. Let cookies cool
completely on sheet.
Preparation time: 25 minutes • Baking time: 35 minutes per batch • Makes 2 dozen (24) cookies
3 In a medium bowl, with an electric
You can bake these like regular cut-out cookies, without the sticks, but on mixer on medium-low speed, combine 6 If you’d like, prepare the optional
special occasions, it’s fun for kids to enjoy “cookie pops.” These buttery cookies butter and sugar until creamy and decorator icing: In a medium bowl, stir
contain nutrient-rich wheat germ. well-blended. Beat in the egg yolk and together the egg whites and almond
vanilla until blended. Gently fold in the extract until frothy. Gradually stir in
Ingredients equipment flour mixture (in the mixer or by hand confectioner’s sugar and food coloring,
ct or with a rubber spatula), a little at a time, if using, until smooth and stiff. Spoon
Cookies • Small bowl Tip: For icing, you can use vanilla extra
until well-mixed. icing into a piping bag or plastic food
• 11⁄2 cups • Whisk lemon extract in place of almond.
storage bag with a tiny corner snipped
all-purpose flour
•
• Measuring cups 4 With the help of an adult, sprinkle the off diagonally for piping. Press the bag
⁄2 cup toasted
1
remaining flour on your work surface gently to pipe icing around the edge
wheat germ • Measuring spoons
and lightly knead the dough. Roll of each cookie or to create patterns on
• 1 cup butter, slightly • Medium bowls (2) the dough out to 1⁄4-inch thickness. the cookies.
softened Using 21⁄2-inch cookie cutters, cut out
• Electric mixer
• ⁄2 cup
1 cookies. Reroll scraps and repeat.
confectioner’s sugar • Rubber spatula Transfer the cookies to ungreased
• 1 egg yolk • Rolling pin baking sheets. Carefully insert an
ice pop stick halfway up through the
• 1
⁄2 teaspoon vanilla • Cookie cutters
bottom of each cookie.
extract (21⁄2-inch length
or diameter)
But “baker’s dozen”
Decorating Icing means 13. Cowabunga!
(optional) • Baking sheets But do not eat stick.
• 2 tablespoons • Ice pop sticks Not tasty.
pasteurized liquid
egg whites • Cooling rack
• 1
⁄4 teaspoon
almond extract
There are
• 1 to 11⁄2 cups
confectioner’s sugar 12 cookies in
a dozen.
• Food coloring
(optional)
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