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Raspberry Heart-Shaped Cookie Pops

Prep Time: 30 minutes

Cook Time: 7 minutes

Servings: 4

A fun treat for Valentine's Day – heart-shaped cookie pops sandwiched with a rich chocolate-raspberry ganache.


  2 1/2 cups flour

  3/4 cup heavy cream

  12 oz semi-sweet chocolate

  1 tsp baking soda

  1 tsp McCormick® Cream of Tartar

  1 tsp salt

  1 cup butter

  1 1/2 cups confectioners' sugar

  1 egg

  1 Tbs McCormick® Raspberry Extract

  50 drops McCormick® Red Food Color

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Set aside. Beat butter and confectioners' sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, 1 tablespoon of the raspberry extract and food color; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 2 hours or until firm.

Roll out dough on lightly floured surface to 1/8-inch thickness. Cut out heart shapes with 2-inch heart-shaped cookie cutter. Place on greased baking sheets.

Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Add chopped chocolate; let stand 1 minute. Add remaining 1 teaspoon raspberry extract; stir until chocolate is melted and mixture is smooth.

Press a lollipop stick into the chocolate mixture so that one end is in the chocolate mixture and the other end is aligned with the bottom of the heart. Top with remaining cookies, gently pressing into the chocolate mixture. Let stand 1 hour or until chocolate mixture is firm.

Nutritional Information:

Calories 119

Total Fat 7g 

Cholesterol 19mg 

Sodium 108mg 

Total Carbohydrate 13g 

Dietary Fiber 1g 

Protein 1g