Flower Cookie Pops

Instructions

1. In a bowl using an electric mixer, cream together butter and Splenda Sweetener until fluffy. Beat in eggs and vanilla extract.
2. In another bowl, combine flours, baking soda, baking powder, and salt. Gradually add dry ingredients to butter mixture, beating well after each addition.
3. Divide dough in half; cover and refrigerate for 30 minutes.
4. Preheat oven to 350°F. Line 2 baking sheets with parchment.
5. On a lightly floured surface, roll chilled dough to 1⁄8” thick. Use a 1 ½” round cookie cutter (or a flower-shaped cutter) to cut out cookies, rerolling scrap dough as needed. Arrange 4 rounds to make a flower shape. Transfer to prepared baking sheet. Decorate with sprinkles or nonpareils. Press a cake pop stick into each cutout to resemble a flower stem.
6. Bake for 10–12 minutes or until edges of cookies are lightly browned. Cool slightly, then transfer to a wire rack to cool completely.