Tasty Fun~Scotch Eggs and Easter Cookie Pops with Great Value

Last week I told you about my plans for some Tasty Easter Fun with Great Value–using Great Value Crescent Rolls to make Scotch Eggs and Great Value Sugar Cookie Dough to make cookie pops.  Here’s how they turned out!

The Scotch Eggs took only a few ingredients: hard boiled eggs, sausage and crescent rolls.

You just cook the eggs, peel them, wrap them in sausage and then wrap them in the crescent rolls–25 minutes later you’ve got delectable Scotch Eggs!  (for detailed directions check out my Scotch Egg Recipe)

Once you’ve got the knack of wrapping the sausage and crescent rolls around the egg these become a cinch to make.  I’ll be making them again on Easter morning.  Let’s face it–we might decorate two dozen hard boiled eggs but we really don’t want to eat that many plain, cold eggs for breakfast.  With this recipe I can fairly easily (if I get help with the peeling) turn 8 of them into a warm savory snack.

With the cookie dough I made some down and dirty, quick but cute Easter Cookie Pops!

I simply took 1 inch slices of Great Value Sugar Cookie Dough, formed them into egg shapes and stuck a cookie pop stick into them. My first attempt had been to roll out the dough and use an egg shaped cookie cutter–they spread too much and turned out too thin.  This thick egg method worked far better.

I baked the pops according to the sugar cookie package directions (12-15 min at 350).  After they had cooled, I dipped them into Quick Cookie Glaze (recipe below), laid them on waxed paper and sprinkled with, well, sprinkles!  After drying for about half an hour they were ready to be popped into some treat bags.

These cookie pops would look great in an Easter Basket, propped in a vase as an edible “arrangement” or even sold at your next school bake sale!  You could make them for any occasion–just change up the color of the glaze and/or sprinkles.

Print

Quick Cookie Glaze

Ingredients

• 1 C Powdered Sugar
• 1 TBS Corn Syrup
• 1/4 tsp Almond Extract
• 1-2 TBS Water

Instructions

1. In a bowl combine powdered sugar, corn syrup, almond extract and 1 TBS of water.
2. Mix until well combined.
3. Slowly add in the final TBS of water until you reach a thick but runny consistency.
4. Gently dip in cookie-allow excess to run off and then place on waxed paper to dry.

Variations

1. You can add any food coloring you like.
2. You can change the flavor by changing the extract.

I’ve had so much fun with these four projects for The Motherhood and Great Value (the Thanksgiving Baking Party, my Holiday Baking (Dressing Up Sugar Cookies) and enjoyed some Valentine’s Day Treats)–I hope you have enjoyed them as much as I have!

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Disclosure: This is a sponsored post I am participating in for the Motherhood and Great Value. They have provided me with compensation for this post. My participation is voluntary and opinions, as always are my own.