BOUQUET OF COOKIES ON A STICK: Serves 36 

1 cup + 2 tablespoons cake flour
1/2 teaspoon baking soda
1/2 cup granulated white sugar
1/2 cup light brown sugar, packed
1/2 cup butter or margarine, softened
1/4 teaspoon salt
1 large egg, beaten
1 teaspoon vanilla
6 oz. chocolate chips
1/2 cup pecans, chopped (optional)
1/4 cup flaked coconut (optional)
36 lollipop sticks

1. Preheat oven to 375 degrees. Line cookie sheet with aluminum foil. Combine flour and baking soda in small bowl; set aside. In small bowl combine white and brown sugar. Press out lumps. In medium bowl mash butter with fork. Add sugar and mix with butter until light and fluffy. Add salt, egg and vanilla. Beat well. 

2. Add small amounts of dry ingredients, mixing each time. Stir in chips, pecans and coconut. Drop by rounded teaspoonfuls onto lined cookie sheet. Space 1 1/2 inches apart. 

3. Some people do bake their sticks inside the cookie: push a lollipop stick or a dowel from the hardware store, about 2/3 the way into each cookie. The free end of stick should rest on foil. Gently press dough around stick to seal in place.  Be careful what size dowels you use.  Some of the larger cookies are pretty heavy and need a sturdy support.

NOTE: I prefer not to bake the cookie with the sticks inside because I don't like making my cookie dough thicker in order to support it. When the cookie is decorated and completely set I carefully pick it up, turn it over, and run a line of frosting down the center of the back. I use a larger tip, usually a #16.  I gently place the dowel in the frosting and set it on a piece of parchment paper with the dowel and the frosting touching the paper. I let this set until the frosting is completely dry. The frosting won't stick to the parchment so removing it is easy.  

4. Bake 8 to 10 minutes. Cool on pan 30 minutes. Remove with spatula. Wrap each cookie in clear plastic wrap. Gather wrap at back of cookie and tie with ribbon. from kitchenlink.com

HEART OR ANY SHAPE POPS WITH CANDY CENTERS: These sugar cookie lollipops embedded with candy hearts make the perfect edible Valentine. Makes 32 two-and-a-half-inch pops. (From Martha Stewart)

Cookies:

Candy Centers:

1. In a large bowl, sift together flour, salt, and baking powder. Set aside.

2. In bowl of electric mixer fitted with the paddle attachment, cream together butter and sugar on medium until fluffy, about 5 minutes. Beat in egg and vanilla until incorporated.

3. Gradually add flour mixture on low until combined. Wrap dough in plastic; chill 1 hour.

4. Preheat oven to 325 degrees F. On a well-floured surface, roll out dough to 3/16 inch thick. Cut out 2 1/2-inch rounds. Use smaller cutters to cut hearts or any shape, such as stars, round with scalloped edges, bunnies, etc. from rounds. (If desired, save and bake heart cutouts.) Transfer 8 cookies to an ungreased cookie sheet. Press 1 lollipop stick under each cookie. Place small hearts on same cookie sheet. Chill until firm, 15 to 30 minutes. Bake 8 to 12 minutes, until firm but not browned. Transfer cookies on pan to wire rack to cool, about 20 minutes. Repeat until all dough is used. Leave cooled heart pops on ungreased cookie sheet. Set aside.

5. Combine 1/2 cup corn syrup, 1 cup sugar, and 1/2 cup water in heavy 2-quart saucepan. Stir over medium heat, until sugar has dissolved. Increase heat to medium high; boil until mixture reaches 300 degrees F on a candy thermometer, 25 to 35 minutes.

6. Remove from heat, and stir in flavored oil. Quickly pour mixture into 2 small heatproof bowls. Add food coloring to each; stir to combine. Pour into each empty heart. Make candy mixture again as in Step 5 with remaining ingredients and 1/2 cup water. Fill remaining cookies. Let set until hard, 10 to 20 minutes. Transfer in single layers to airtight containers. If humid, refrigerate.