Christmas Tree Cookie Pops

Cooking Instructions

1. Arrange rack in center of the oven. Preheat the oven to 350°F. Line 4 large baking sheets with parchment paper.

2. Combine the flour and salt in a medium bowl; set aside.

3. Beat the butter cream cheese and granulated sugar in a large mixer bowl at medium-high speed until light and fluffy about 2 minutes. Beat in the egg and lime zest until blended. At low speed stir in flour mixture just until combined.

4. Transfer 1 1/2 cups of the dough to a medium bowl; stir the food coloring. Transfer some of each dough color side by side to a pastry bag fitted with a 1/2-inch star tip. Using a zig-zag motion pipe 3-inch-long tree shapes 1 1/2 inches apart on the prepared sheets (leaving a 3 to 4 inch border along the edge of the sheets to accommodate the lollipop sticks). Insert a lollipop stick halfway through the bottom of each cookie.

5. Bake one sheet at a time 20 minutes until golden around edges. Transfer the cookies on the paper to a rack and cool completely. Repeat with the remaining dough and lollipop sticks.

6. Carefully remove the cookies from the paper and return to the racks. Whisk the confectioners sugar and lime juice in a medium bowl until smooth. Drizzle over each cookie and sprinkle with the decorative sugar. Let stand 30 minutes until the icing sets.