Jiminy Cricket Cookie Suckers
Contributed by Cathy
Source: Real Food for Real People

Recipe By     : Real Food for Real People
Serving Size  : 24   Preparation Time :0:00
Categories    : Candy                            Chocolate
                Cookies                          Holiday

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24      whole         Oreo Double Stuff Cookies
  24                    Lollipop Sticks
   1      pound         Dipping Chocolate -- or Almond Bark
     1/2  teaspoon      Peppermint Extract
          assorted      Candy Sprinkles

Carefully remove one side from each cookie so the middle is exposed.  Using
the end of a potato peeler, carve a trench wide and deep enough to snuggly
insert a lollipop stick into each cookie.  Firmly re-attach side to each
cookie, being careful not to break or crush it.  (It may be helpful to
lighly brush frosting middle with water before re-attaching cookie side).
Set cookies aside.

Line 2 baking sheets with waxed paper and set aside.

In a glass bowl or double boiler, melt dipping chocolate or almond bark.
Once chocolate has become liquid, add peppermint extract and stir well.
Now you are ready to dip your prepared cookies.  Dip each cookie carefully,
making certain they do not separate in the melted chocolate.  Hold each
dipped cookie over chocolate after dipping to let excess chocolate run back
into bowl, then carefully lay onto wax paper lined baking sheets.  Quickly
sprinkle wet cookie with candy sprinkles, then let dry.  Repeat process with
each cookie sucker until all are complete.

When cookie suckers have set and dried, wrap each with a small square of
plastic wrap, then tie securely with a short length of ribbon or yarn.
Store in a cool dry place, but do not refrigerate.
September 98 Recipes