Peppermint Cookie Pops

2/3-cup butter, softened

2/3 cup shortening

1 1/2 cups sugar

2 teaspoons baking powder

1/4-teaspoon salt

2 large eggs

1/4-teaspoon peppermint extract

4 cups all-purpose flour

1/2 cup finely crushed hard peppermint candies

1/2-cup butter, softened

1/2-cup sugar

1/4-cup half-and-half or light cream

2 cups all-purpose flour

1 container paste food coloring

24 lollipop sticks

In a large mixing bowl, beat the 2/3-cup butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/2 cups sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Add the eggs and peppermint extract; beat until well combined. Beat or stir in the 4 cups flour. Using a wooden

spoon, stir in the peppermint candies. Divide dough in half. Cover

and chill about 3 hours or until dough is easy to handle. Meanwhile, in a medium mixing bowl beat 1/2-cup butter with an electric mixer on medium speed for 30 seconds. Add 1/2-cup sugar and beat until combined. With mixer on low speed, beat in half-and-half or light cream. Beat in 2 cups all-purpose flour until dough is smooth. Divide dough into portions. Tint dough with desired paste food coloring. Set aside. On a lightly floured surface, roll half of the chilled dough at a time to 1/4-inch thickness. Using a 4-inch round scalloped cookie cutter cut out dough. Place cookies about 1 inch apart on an ungreased cookie sheet. Tuck a lollipop stick under the center of each cookie. Press dough down slightly so that the cookie bakes around the stick. Using a decorative bag fitted with a medium writing or star tip, pipe colored dough onto cutouts, making borders, designs, or pictures and/or writing messages. Bake in a 375 degree F oven for 8 to 10 minutes or until edges are firm and bottoms are lightly browned. Cool on cookie sheet for 1 minute. Carefully transfer cookies to a wire rack; cool. Makes about 24 (4-inch) cookies.

1 serving: Calories 328;Fat 16g(Saturated 8g); Cholesterol 44mg;Sodium 153mg;Carbohydrate 43g(Dietary Fiber 1g);(Protein 4g)