Super Sour Super Novas

Karo Syrup, Margalit Mermelstein


For the dough

  • 1 1/4 Cup  sugar
  • 1 Cup  shortening
  • eggs
  • 1/4 Cup  light corn syrup
  • 1 Teaspoon  vanilla
  • 3 Cups  flour
  • 3/4 Teaspoons  baking powder
  • 1/2 Teaspoon  baking soda
  • 1/2 Teaspoon  salt

For the icing

  • 1 1/2 Tablespoon  meringue powder
  • 2 Cups  confectioners' sugar
  • 2 Teaspoons  citric acid (sour salt)
  • 3 1/2 Tablespoons  warm water
  •   Food Coloring (to match the color of Pop Rocks)

For the topping

  • 6 Tablespoons  Pop Rocks candy, any flavor
  • 6 Tablespoons  multicolored sanding sugar

This star-shaped sugar cookie drizzled with sour icing, dipped in Pop Rocks candies, and served on a stick won a blue ribbon for the Karo Syrup Cookie Contest. You'll be happy to pucker up for these cookie pops.


For the dough

Preheat the oven to 375 degrees.

Cream together the sugar and shortening. Beat in the eggs, corn syrup, and vanilla until fluffy and well blended. Stir together the flour, baking powder, baking soda, and salt. Gradually beat in the flour mixture on low speed until well blended.

Divide the dough into 4 parts, wrap in plastic, and refrigerate for at least 1 hour. Working with 1 piece of dough at a time, roll the dough to a 1/4-inch thick and cut out assorted sized stars, dipping cookie cutters in flour as necessary. Place the cookies on parchment-lined baking sheets and insert lollipop sticks firmly in sides of cookies. Bake for 5 to 7 minutes, or until the cookies are lightly browned around the edges. Let cool for 3 minutes on sheets before transferring to racks to cool completely. Repeat with remaining dough.

For the icing

Beat together the meringue powder, confectioners’ sugar, citric acid, and water in a mixer at low speed for about 7 minutes. Stir in the food coloring to reach desired shade. If necessary, add additional water, 1/2 teaspoon at a time, to thin icing to a pourable consistency.


For the topping

Mix together the Pop Rocks candy and sanding sugar in a very dry, shallow bowl. Pour icing over the cookies. When icing is not quite dry, dip the cookies, icing side down, into the sugar mixture. Cookies are best eaten on the day they are made.

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