I love weekends when I just get to play in the kitchen and the craft room without any looming deadlines. This weekend was a bit of half-and-half, but I still managed to watch a few Christmas movies and make a few goodies with my boys. And for those of you with little ones like mine, that suffer from severe food allergies, this goody is for you. It’s easy, fun and completely dairy and egg allergy-free.

Here’s what you’ll need:

• Double Stuff Oreo cookies (Vanilla is best when you’re using light colored icing and Double Stuff makes it much easier to apply the lollipop stick without the cookie breaking)
• Pillsbury white icing
• red Starburst candies for the hat
• sugar crystals/sprinkles for the trim
• red and blue mini icing tubes (not gels) for the eyes and mouth
• resealable plastic bag
• lollipop sticks
• wax paper
• cooling rack (very helpful if you have one)
• optional: #46  icing tip, connector for mustache (or you can just slit the resealable bag)
• optional: 4″ cello bags for gifting

Here’s how you make the pops:

1. Open your Oreo cookies and place a lollipop stick, longways, into the filling. Press down so that the lollipop stick is even with the filling.
2. Place white icing in a small bowl, a heaping tablespoon full for each cookie you plan to dip (I recommend no more than two to three at a time), and microwave it for no more than eight seconds. Remove from the microwave and stir. It should be completely melted. (Don’t overdo it or the icing will dry with a crystallized look and won’t be as yummy.)
3. Using a spoon, place a small amount of warm icing on the cookie over the lollipop stick and put the top back on. Allow the icing to set for at least 30 seconds.
4. Tilt your bowl on its side and dip each pop. Again, I recommend only doing two to three at a time because you don’t want your icing to cool and you don’t want to have to reheat it.
5. Place the cookies on the cooling rack with a piece of wax paper underneath for easy cleanup.
6. Quickly spoon another tablespoon full of icing over each cookie. If the icing is still warm enough it will coat, drip and dry flat.

Embellishments:

1. On a sheet of wax paper, gather your goodies: Starburst, sprinkles, tube icing, and a small amount of white icing in a resealable bag. I used the flat side of a #46 icing tip with a connector for the mustache, but you could slit your resealable bag in a straight line. You’ll just want to play with it on the wax paper a few times before applying to the cookie to make sure you have the cut correct.
2. Heat one red Starburst on a small piece of wax paper in the microwave for eight to 10 seconds. Each one will make one Santa hat. While warm, careful not to burn your fingers, mold the Starburst into a triangle. You can dampen your fingers if you need to work with it a bit.
3. To apply the sprinkles, lightly dampen the bottom rim and the top point of your triangle with your finger. Add the sprinkles, pushing any that landed on the center section back into place before they dry. 
4. Pipe on a few drops of red icing for the mouth.
5. Pipe on the mustache with the resealable bag (if using the icing tip: cut corner of bag, insert connector, attach tip to outside of bag with closure and fill with white icing).
6. Attach your hat with a small amount of icing. (Tip: Use a flat spatula or butter knife to lift it off the wax paper so the candy doesn’t stretch.)
7. Pipe on eyes.
8. Allow Santa to completely dry for at least three hours before inserting into cello bags.

If you’re not up for the Santa pops, my boys loved the simple snowflake sprinkle ones just the same. Just add your sprinkles before your icing dries and you’re all set.

I’m so excited to be able to serve my youngest, who as most of you know has a severe milk allergy, a super fun treat that all the kids will want. Please share with any other moms who have little ones stricken with food allergies and as always, I hope you’re inspired!

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