Like a dav rain boots that is popular during the rainy /winter season, this sandwich cookie pops will sure a big hit too for the kids this holiday season. I actually include this on the list of goodies I will be making this week as treat to little kiddos at home. My son likes to do this with me, as he wanted to put sprinkles on top. 
You can check the recipe for this pop below. I suggests you include your kids during the decoration as I’m sure they love to do that sprinkles, Have fun doing it and enjoy the holiday…
Ingredients:
1-1/4 cups all-purpose flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, softened
3/4 cup sugar
1 Tbsp. Chambord or milk
1 tsp vanilla
1 recipe Raspberry Buttercream, see below
1-1/2 lb. white chocolate or white candy coating, chopped
Red non pareils
Directions
1. In a medium bowl whisk together flour, cream of tartar, baking soda, and salt; set aside
2. In a large bowl beat butter with an electric mixer on medium speed for 30 seconds. Add sugar and beat until creamy and smooth. Beat in Chambord and vanilla. Beat in flour mixture.
3. If dough is too sticky, cover and chill dough for 30 minutes or until easy to handle. Divide dough into two equal portions. Shape each portion into a 12-inch-long roll about 1 inch in diameter. Wrap and chill in the refrigerator for 4 to 24 hours.
4. Preheat oven to 375 degrees F. Cut the rolls into slices about 1/8 inch thick. Place 50 lollipop craft sticks 1-1/2 inches apart on ungreased cookie sheets. Place one dough slice on the top portion of each stick. Bake for 6 to 7 minutes or until edges are lightly browned. Bake remaining cookie slices without sticks. Cool on cookie sheets 1 minute. Transfer to wire racks to cool.
5. Spread a slightly rounded teaspoon of Raspberry Butttercream on the flat sides of the cookies with sticks. Top with remaining cookies, flat sides down.
6. Place white chocolate in a microwave-safe bowl. Microwave on 100 percent power (high) for 3 minutes until just melted, stirring after each minute; cool slightly. Holding pop by the stick; carefully dip and spoon melted chocolate over to coat; let excess chocolate drip off before placing on waxed or parchment. Sprinkle with nonpareils; cool. Makes 50 lollipop cookies.
To store: Layer cookie pops between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 1 week or freeze for up to 1 month. Let come to room temperature before serving.
Raspberry Buttercream: In a large mixing bowl beat 1/2 cup softened butter for 30 seconds. Beat in 1 cup powdered sugar; 1 tablespoon Chambord or milk, and 2 tablespoon seedless raspberry preserves. Beat in 1-1/2 cups additional powdered sugar.
Just like your living room where you have a lovely couch with nice futon cover, we can also make our kitchen looks interesting by putting cushions to our kitchen chairs. There are rounded, square cushions and also those that tie to the chair for extra security. And once you go into a department store, you can find a lot of choices from plaid ones with multi color stripes or solid colored ones to flowered and paisley style. Usually people bought various colors and styles so they will not get bored with the same style every month. Others will get style that will themed up with the season.
