Super Sour Super Novas Recipe


Nutrition

Cal/Serving: 206
Daily Value: 10%
Servings: 24

Kidney-Friendly, Dairy-Free
Fat5g8%
Saturated1g7%
Trans1g0%
Carbs38g13%
Fiber0g2%
Sugars24g0%
Protein2g4%
Cholesterol16mg5%
Sodium289mg12%
Calcium16mg2%
Magnesium4mg1%
Potassium23mg1%
Iron0mg2%
Zinc0mg1%
Phosphorus39mg6%
Vitamin A23IU0%
Thiamin (B1)0mg2%
Riboflavin (B2)0mg2%
Niacin (B3)0mg1%
Vitamin B60mg1%
Folic Acid (B9)6µg2%
Vitamin B120µg1%
Vitamin D0µg0%
Vitamin E0mg2%
Vitamin K3µg3%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Karo Syrup, Margalit Mermelstein

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.
 

INGREDIENTS

For the dough :

  • 1 1/4 cups sugar
  • 1 cup shortening
  • 2 eggs
  • 1/4 cup light corn syrup
  • 1 teaspoon vanilla
  • 3 cups flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

For the icing :

  • 1 1/2 tablespoons 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

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.

Recipe Details

This recipe is courtesy of Margalit Mermelstein, North Carolina State Fair, Karo Syrup Contest, 2012

Servings: 24
Special Designations: Nut-free, Vegetarian

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