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1
Beat butter and sugar at medium speed with an electric mixer about 5 minutes or until creamy.
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2
Add egg yolks and vanilla, beating until blended.
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3
Combine flour and salt; gradually add to butter mixture, beating until blended after each addition.
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4
Cover and freeze 30 minutes.
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5
Roll dough to a 3/8-inch thickness on a lightly floured surface.
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6
Cut desired shapes using favorite seasonal cutters; place on lightly greased baking sheets, allowing space for craft sticks.
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7
Insert 1 craft stick into bottom of each cookie.
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8
Bake at 350 for 10 to 16 minutes or until edges are golden.
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9
(Baking times may vary with different cookie shapes and sizes.)
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10
Cool 5 minutes on baking sheets.
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11
Slip a metal spatula under cookies to loosen; cool completely on baking sheets.
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12
Spread a generous amount of Easy Microwave Frosting where each stick and cookie are joined to ensure stability.
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13
Let dry about 30 minutes.
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14
Spread a thin layer of Easy Microwave Frosting on front side of each cookie, and sprinkle with desired decorations before frosting dries; then dry completely.
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15
Store in a cool, dry place.
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16
Easy Microwave Frosting:Microwave 1 (24-ounce) package vanilla candy coating in a glass bowl on HIGH for 2 minutes, stirring every 30 seconds until melted.
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17
Divide melted candy coating among individual bowls.
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18
(The number of bowls will depend on how many colors you wish to make.)
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19
Stir liquid food coloring in desired colors into each bowl.
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20
Reheat colored coating as needed.
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21
Chocolate Cookies on a Stick: Reduce all-purpose flour to 1 3/4 cups, and add 1/2 cup unsweetened cocoa.
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22
Proceed with recipe as directed.
