Receta Jiminy Cricket Cookie Suckers
by Global Cookbook

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Ingredientes

Carefully remove one side from each cookie so the middle is exposed. Using the end of a potato peeler, carve a trench wide and deep sufficient to snugly insert a lollipop stick into each cookie. Firmly re-attach side to each cookie, being careful not to break or possibly crush it. (It may be helpful to lightly brush frosting middle with water before re-attaching cookie side). Set cookies aside.
Line 2 baking sheets with waxed paper and set aside.
In a glass bowl or possibly double boiler, heat dipping chocolate or possibly almond bark. Once chocolate has become liquid, add in peppermint extract and stir well. Now you are ready to coat your prepared cookies. Dip each cookie carefully, making certain they don't separate in the melted chocolate. Hold each dipped cookie over chocolate after dipping to let excess chocolate run back into bowl, then carefully lay onto wax paper lined baking sheets. Quickly sprinkle wet cookie with candy sprinkles, then let dry. Repeat process with each cookie sucker till all are complete.
(If you experience trouble dipping your cookie suckers, you can also paint sucker with chocolate mix, using pastry brush, one side at a time.)
When cookie suckers have set and dry, wrap each with a small square of plastic wrap, then tie securely with a short length of ribbon or possibly yarn. Store
In a cold dry place, but don't chill.