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Flower Cookie Pops

Name: Flower Cookie Pops
Prep time: 15 min
Total time: 45 min
Cuisine: Cookies, Easter Recipes
Ingredients: 1 cup unsalted butter; 1 cup Splenda® Granulated Sweetener; 2 large eggs; 2 teaspoons vanilla extract; 2 ½ cups almond flour; 1 ½ cups all-purpose flour; ½ teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; Rainbow sprinkles or nonpareils, for decoration; Equipment needed: 32 (4″) oven-safe cake pop sticks

Makes 32 cookies

Prep Time 15 minutes

Total Time 45 minutes

Made with Splenda® Original Sweetener

Calories 130

Ingredients

1 cup unsalted butter

1 cup Splenda® Granulated Sweetener

2 large eggs

2 teaspoons vanilla extract

2 ½ cups almond flour

1 ½ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

Rainbow sprinkles or nonpareils, for decoration

Equipment needed: 32 (4″) oven-safe cake pop sticks

Nutrition Info Per Serving

Serving Size: 1 cookie

Calories	130
Total Fat	10g
Saturated Fat	4g
Cholesterol	30mg
Sodium	65mg
Total Carbs	7g
Dietary Fiber	1g
Sugars	1g
Added Sugars	0g
Protein	3g

Instructions

In a bowl using an electric mixer, cream together butter and Splenda Sweetener until fluffy. Beat in eggs and vanilla extract.
In another bowl, combine flours, baking soda, baking powder, and salt. Gradually add dry ingredients to butter mixture, beating well after each addition.
Divide dough in half; cover and refrigerate for 30 minutes.
Preheat oven to 350°F. Line 2 baking sheets with parchment.
On a lightly floured surface, roll chilled dough to 1⁄8” thick. Use a 1 ½” round cookie cutter (or a flower-shaped cutter) to cut out cookies, rerolling scrap dough as needed. Arrange 4 rounds to make a flower shape. Transfer to prepared baking sheet. Decorate with sprinkles or nonpareils. Press a cake pop stick into each cutout to resemble a flower stem.
Bake for 10–12 minutes or until edges of cookies are lightly browned. Cool slightly, then transfer to a wire rack to cool completely.