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King Kullen

Martha White Apricot Almond Scones

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Cookie Pops

Servings: about 2 dozen cooki

Ingredients

  1 2/3 cups all-purpose flour

  1 tsp baking soda

  1/2 tsp salt

  1 cup butter or margarine (2 sticks)

  3/4 cup granulated sugar

  3/4 cup packed brown sugar

  2 tsp vanilla extract

  2 large eggs

  2 cans NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels (12-ounce package)

  2 cups quick or old-fashioned oats

  1 cup raisins

  About 24 wooden craft sticks

  12 oz prepared vanilla frosting (1 container)

  Assorted candies (optional)

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Directions

PREHEAT oven to 325° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels, oats and raisins. Drop dough by level 1/4-cup measure 3 inches apart onto ungreased baking sheets. Shape into round mounds. Insert wooden stick into side of each mound.

BAKE for 14 to 18 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

DECORATE pops using colored frosting and candies.

NOTE: 2 2/3 cups (two 10-ounce packages) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate-Covered Raisins may be substituted for the Semi-Sweet Morsels and raisins.