Super Sour Super Novas

Karo Syrup, Margalit Mermelstein

Ingredients

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.
 

Directions

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.

Nutrition

Calories per serving:

206 calories

Dietary restrictions:

Kidney Friendly, Dairy Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

10%

Servings:

24
  • Fat 126g 194%
  • Carbs 915g 305%
  • Saturated 32g 160%
  • Fiber 10g 41%
  • Trans 15g
  • Sugars 624g
  • Protein 51g 103%
  • Cholesterol 372mg 124%
  • Sodium 6,933mg 289%
  • Calcium 390mg 39%
  • Magnesium 98mg 24%
  • Potassium 559mg 16%
  • Iron 7mg 39%
  • Zinc 4mg 29%
  • Phosphorus 945mg 135%
  • Vitamin A 540IU 11%
  • Thiamin (B1) 1mg 38%
  • Riboflavin (B2) 1mg 42%
  • Niacin (B3) 5mg 24%
  • Vitamin B6 0mg 17%
  • Folic Acid (B9) 145µg 36%
  • Vitamin B12 1µg 15%
  • Vitamin D 2µg 1%
  • Vitamin E 8mg 41%
  • Vitamin K 62µg 77%
  • Fatty acids, total monounsaturated 51g
  • Fatty acids, total polyunsaturated 35g
See detailed nutritional info Have a question about nutritional data? Let us know.

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