Bomb Pop Cookies in 102 Minutes for 24 Servings

Instructions:

1. Cream the 1 cup of softened unsalted butter and 1.5 cups of granulated sugar together for about 3 minutes until pale and fluffy. Beat in the large egg at room temperature until fully emulsified. Note: Using a room temp egg prevents the butter from curdling.
2. Sift together the 3 cups of all purpose flour, 1 tsp baking powder, and 0.5 tsp sea salt. This ensures no clumps of leavening ruin the texture.
3. Gradually add the dry ingredients to the butter mixture on low speed. Stop the mixer as soon as a soft dough forms; overmixing leads to tough cookies.
4. Divide the dough into three equal portions. Into the first portion, knead the 1 tsp cherry extract and red gel food coloring. Into the second, knead the 1 tsp lemon extract and 1 tsp lemon zest. Into the third, knead the 1 tsp blue raspberry extract and blue gel food coloring.
5. Roll each colored dough into a uniform rectangular block, approximately 1 inch thick. Stack them with red on top, white in the middle, and blue on the bottom. Note: Use a piece of parchment paper to help press them together without mixing the colors.
6. Wrap the stacked dough tightly in plastic wrap. Chill in the refrigerator for at least 60 minutes. This is vital to prevent color bleeding.
7. Preheat your oven to 350°F (175°C). Line two heavy duty baking sheets with parchment paper.
8. Slice the chilled dough stack into individual 1/2 inch thick rocket shapes using a bench scraper. Press a food grade popsicle stick about halfway into the bottom blue layer of each cookie.
9. Place cookies 2 inches apart on the sheets. Bake for 12 minutes until the edges are just set but not browned.
10. Cool completely on the baking sheet. This allows the residual heat to set the stick into the dough so it doesn't fall out when picked up.