Serves: 5
Total Calories: 911
Cream butter and sugar in large mixing bowl until light and fluffy. Beat in eggs. Combine flour, baking powder, spices, salt, and baking soda. Add to butter mixture alternately with milk; mix well. Stir in oats. Cover and refrigerate 1 to 2 hours.
Preheat oven to 375°. Shape dough into 1 1/2-inch balls. Place about 3 inches apart on unbuttered cookie sheets. Insert wooden stick (parallel with cookie sheet) halfway into each ball of dough. Flatten, using a flat bottom glass dipped in granulated sugar. Bake 13–15 minutes or until lightly browned. Cool on cookie sheet, 2–3 minutes. Transfer cookies to wire racks. Cool completely. Decorate as desired.
This Lollipop Cookies recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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