Kaleidoscope Cookie Pops

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Ingredients:

2 3/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup butter, softened (2 sticks)
1 1/2 cups granulated sugar
1 egg
1 1/2 teaspoon vanilla extract
Easy-Add vanilla extract Add to shopping list vanilla extract
1/2 teaspoon no-color almond extract
Easy-Add no-color almond extract Add to shopping list no-color almond extract
assorted icing colors
Easy-Add assorted icing colors Add to shopping list assorted icing colors
Ready-To-Use Gel Tubes for decorating
Easy-Add Ready-To-Use Gel Tubes Add to shopping list Ready-To-Use Gel Tubes
Assorted Candy Melts® for decorating
Easy-Add Assorted Candy Melts® Add to shopping list Assorted Candy Melts®
Assorted sprinkles for decorating
Easy-Add Assorted sprinkles Add to shopping list Assorted sprinkles
Assorted Colored Sugars for decorating
Easy-Add Assorted Colored Sugars Add to shopping list Assorted Colored Sugars
Assorted Jimmies for decorating
Easy-Add Assorted Jimmies Add to shopping list Assorted Jimmies

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Instructions:

Step 1

Preheat oven to 350°F.

Step 2

In small bowl, combine flour, baking powder and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg and extracts; mix well. Do not chill dough. Divide dough into 2 balls. On floured surface, roll each ball into a circle approximately 12 in. diameter x1/8 in. thick. Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 8-11 minutes or until cookies are lightly browned. Cool cookies completely.

Step 3

Outline and fill-in cookie with Cookie Icing. Add zig-zag border to some cookies. If desired, pipe alternating circles of colors onto cookie surface; immediately pull toothpick through icing from center of cookie to outer edge, pulling colors through. Or, arrange sprinkles and sugars on iced cookie surface. Let dry.