Ingredients:
1 pkg. Sugar Cookie Mix
Ready to Spread Frosting
Red Food Color
Craft Sticks
Assorted sprinkles and topping of your choice
Heart shaped cookie cutter

Preparation:
Prepare cookie dough according to instructions. Roll cookie dough on floured surface about 1/4 inch thick. Cut with heart shape cutter. Carefully insert wooden stick 2 inches into the bottom part of the heart. Carefully smooth dough on both sides of the cookie. The wooden stick should not be portruding from the cookies. Place cookies on a greased baking sheet in a preheated oven and bake according to the instructions of mix. Remove cookies from oven when baked and cool. When cookies are completely cool and decorate with your favorite frosting, candies, or sprinkles. Kids will have fun eating cookies on a stick.

I suggest this one This lady is a celebrity pasty chef and this was tested to be great:

From cookie madness:
Michelle Bommarito’s Sugar Cookies For Sticks

3 c. all-purpose flour
1 teaspoon baking powder
2 sticks butter, unsalted, softened
1 cup granulated sugar
1 large egg 1/2 t. kosher salt
1 teaspoon vanilla extract
dash of almond extract

Sift together the flour and baking powder. In a mixing bowl, beat the butter and sugar until light and fluffy. Stir in the egg, salt and both extracts.

Slowly add flour mixture (1 cup at a time) and stir until incorporated

Form the dough into a disc and wrap in plastic wrap. Refrigerate for at least 1 hour.

Preheat oven to 375 degrees F. Roll the dough onto a lightly floured surface to approximately 5/8″ thick. Cut the cookies into shapes and place the cut cookie shape on a parchment lined cookie; Poke a stick into cookies.

Bake the cookies for approximately 8-10 minutes or until the edges begin to turn golden brown in color. Remove cookies from the oven and allow tocool on a wire rack for 5 minutes.

Royal Icing
1 pound confectioner’s sugar
5 T meringue powder or 1/4 cup pasteurized egg whites
Ice cold water according to desired consistency and 1 teaspoon vanilla

Stir together, using as much water as needed for desired consistency

On the recipe above I think you could use any icing you want even the cake canned kind using food color to make different colors.

Roll the dough thicker than you would usually, maybe 1/4 inch or even a little thicker. Cut your shapes and put them on the baking sheet, then put your hand (flour it lightly first) on the cookie and press the stick into the bottom of it. Bake according to the recipe directions.

You can use royal icing to decorate cookies. I prefer to use rolled fondant. I roll it out while the cookies are baking, and cut shapes with the same cookie cutter I used for the cookie itself. When the cookies are done, I put them on a cooling rack and put the fondant cutout on top. The heat of the cookie will melt the fondant just enough to adhere to the cookie.

You can buy clear treat bags at Hobby Lobby…they’re $ 2 for 48 bags, which is cheaper than the Wilton ones. They don’t come with ties, but I always use curling ribbon that coordinates with the colors of the cookies.

I found it there.

4 c Oatmeal
2 c Granulated sugar
2 c Brown sugar
4 Butter or margarine
3 Eggs
1 ts Salt
2 ts Baking powder
2 ts Vanilla
2 pk Chocolate chips; large bag
4 c All-purpose flour
3 c Nuts; chopped

Put oatmeal in blender or food processor and grind into “flour”. Cream
sugars and butter. Add eggs and beat well. Add salt, b.p. and vanilla. Mix
well. Stir in flour and oat flour. Add choc. chips and refrigerate
overnite. Next day, mold in golf-ball size balls and put onto greased
cookie sheet or brown paper. Mash down lightly. Bake 6-8 min. in 400 deg.
oven. Cool before removing from paper. Freeze well.

* My Notes: I did not find it necessary to use parchment paper. Also
did not refrigerate the dough overnight. Just grease the cookie sheets
LIGHTLY. Variations of this recipe are: use 2 (4 oz) Hershey bars frozen
and grated instead of choc.chips. I made a variation of these by using
chopped Macadamia nuts, some chopped white chocolate, 1 tsp. almond extract
and 1 tsp. cinnamon. I used one half of the dough for the Macadamia cookies
and the other half of the dough for the regular choc chip- pecan kind. If
you put a few pieces of apple in your cookie container, the cookies will
stay soft. This makes a HUGE BATCH!!!

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