Chocolate Swirl Lollipop Cookies
1/2 cup (1 stick) butter or margarine, softened
1 cup sugar
1 teaspoon orange extract
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly grated orange peel
Few drops red and yellow food color(optional)
1 bar (1 oz.) HERSHEY'S Unsweetened Baking Chocolate, melted
About 24 wooden popsicle sticks
In large bowl, beat butter and sugar until blended. Add eggs and extracts; beat
until light and fluffy. Gradually add 1-1/4 cups flour, blending until smooth.
Stir in remaining 1 cup flour, baking soda and salt until mixture is well
In medium bowl, place half of batter; stir in orange peel. Stir in food color,
if desired. Melt baking chocolate as directed on package; stir into remaining
half of batter. Cover; refrigerate both mixtures until firm enough to roll.
With rolling pin or fingers, between 2 pieces of wax paper, roll chocolate and
orange mixtures each into 10x8-inch rectangle. Remove wax paper; place orange
mixture on top of chocolate. Starting on longest side, roll up doughs tightly,
forming into 12-inch roll; wrap in plastic wrap. Refrigerate until firm.
Heat oven to 350°F. Remove plastic wrap from roll; cut into 1/2-inch-wide
slices. Place on cookie sheet at least 3 inches apart. Insert popsicle stick
into each cookie.
Bake 8 to 10 minutes or until cookie is almost set. Cool slightly; remove from
cookie sheet to wire rack. Cool completely. Wrap each cookie in plastic wrap and
tie with ribbon, if desired.
About 24 cookies.