Follow this recipe to make a festive, edible decoration that everyone will enjoy.
Step 1: Roll cookie dough Roll out the cookie dough to double the thickness of your skewers. Then use your cookie cutters to cut out cookies. Poke the skewers into the sides of the cookies to make cookie lollipops.
Step 2: Bake the cookies Bake the cookie lollipops according to package directions, adding one to two minutes to account for the added thickness. Allow the cookies to cool completely.
Step 3: Beat the egg whites Make the icing by beating the egg whites in the mixer on medium speed until soft peaks form.
Step 4: Add sugar Change the mixer speed to medium-low and slowly add the confectioners' sugar, 1/2 cup at a time, scraping the bowl between additions.
TIP: Use more sugar for stiff icing to decorate designs and less sugar for loose icing to fill in the designs.
Step 5: Add lemon juice Add the lemon juice, increasing the speed to medium-high until stiff peaks form and the icing is no longer shiny -- six to eight minutes. Then ice the cookies.
TIP: Divide the icing and add red and green food coloring.
Step 6: Decorate the cookies Use festive cookie and cake decorations to embellish the cookie lollipops. Tie a piece of colorful ribbon around each stick.
Step 7: Make the bouquet Stick the lollipops into the florists' foam in the bowl and hide the foam with peppermint candies. Use your bouquet as a festive centerpiece -- if you can stand not eating it first.
FACT: In 1979, in honor of the American hostages in Iran, only the top ornament of the National Christmas Tree was lit.