COOKIES ON A STICK (Gloria Pitzer)
1/4 lb. butter, melted
1 can (14 oz.) Eagle brand milk
1/2 c. packed light brown sugar
1/2 c. sour cream
1 t. extract of your choice
1 t. nutmeg
3 c. self-rising flour
1 /2 c. Bisquick
Place melted butter in a large mixing bowl and add each remaining ingredient as listed, beating well after each addition to achieve a smooth dough. Let dough stand uncovered 10 minutes. Make golf-ball-sized shapes of the dough and insert a flat, wooden popsicle stick (purchased wherever craft supplies are sold) into one side of each ball. Carefully flatten each ball of dough to a 1/2 inch thick patty. Place 3 inches apart on greased baking sheets. Bake at 400° for 6-8 minutes or til just browned around the edges, but still white on tops of cookies. Remove from the oven and smear the top of each cookie generously with heated, canned, ready-to-spread frosting (flavor of your choice). Frostings may be tinted with few drops food coloring once it has been heated. Let cookies cool on baking sheet 10 minutes before carefully removing to paper towels.
(makes about 2 dozen)
OUR HOMEMADE VERSION:
Can be presented in small paper cups or styrofoam cups filled almost to the rim with tiny M&M's, mini-chocolate chips or tiny jelly beans which will hold the stick of the cookies in place. These can then be wrapped in a sheet of plastic food wrap, gathering it at the top and securing with a paper covered trash bag "twist". Add a colorful ribbon or bow and give for any occasion.
Cookies On A Stick recipe is published in our April, 2002 Menu Minder.