Cool Mom Points…Or How to Turn a Cub Scout Meeting into a Self-Esteem Booster

If there is one thing I’ve learned about kids, it’s that they are visual creatures. Long before food ever hits their taste buds, they’ve already passed significant judgment on its’ appearance, and I honestly believe that their first impression predisposes them to like it or hate it. Hence, instead of disclosing to my boys that I was serving them sweet potato fries last week, I told them that I dyed their fries orange to celebrate Fall. Yep, I’m a liar, but they ate it, didn’t they?

For last night’s Cub Scout meeting, I was charged with bringing the snacks. My boys take a certain pride in the fact that Mom usually brings the homemade snacks, and I was determined to keep up appearances, and collect some Cool-Mom credit. I have to take my Cool-Mom credit when and where I can get it, since my husband is usually monopolizing the Super Parent title with his cool games and potty humor. That sneaky Dad….but I digress….

I found this recipe in Southern Living, and knew it was perfect:

(That’s their photo by the way)

They look exciting, but underneath all that multicolored bling, they are still plain old sugar cookies, and therefore definitely kid friendly. The recipe was very easy, and the end result was some happy Cub Scouts. You should try them next time you need some deceptively easy Cool Mom Points.

Sugar Cookie Pops


Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 2 large eggs
  • 3/4 cup canola or vegetable oil
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cream of tartar
  • Colored sugars, sparkling sugars, and multicolored jimmies
  • 4″ white craft sticks

Preparation

  1. Beat butter and shortening at medium speed with an electric mixer until fluffy; add sugars, beating well. Add eggs, oil, and vanilla, beating until blended.
  2. Combine flour and next 3 ingredients; add to butter mixture, blending well. Cover and chill dough 2 hours or overnight.
  3. Shape dough into 1 1/2″ balls. Roll each ball in colored sugar or jimmies in individual bowls, pressing gently, if necessary, to coat balls. Place 2″ apart on ungreased baking sheets. Insert craft sticks about 1″ into each cookie to resemble a lollipop.
  4. Bake at 350° for 10 to 11 minutes or until set. Let cool 2 minutes on baking sheets; remove cookie pops to wire racks to cool completely.

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