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.
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.
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.
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.