Oh, and by the way, I didn't initially tell my kids that there was lavender in these pops until AFTER they devoured them!
Yield: 18 pops
Total prep time: 30-45min.
1 pkg. of Lemonades + 2 cookies (18 cookies total) **A girl scout cookie product of ABC Bakers
zest of 1 lemon
1 T. of dried English lavender buds **Can be found in the spice isle of some grocers/ markets
4 oz. or 1/2 of a package of cream cheese (softened)
White chocolate (I recommend using either the Ghirardelli melting wafers, almond bark, or Wilton candy wafers)
Lollipop sticks or decorative paper straws
colored sugars, sprinkles, crushed cookie crumbs, chopped nuts, etc.
1) Using a food processor, simply place the cookies, lemon zest, and lavender in, and process until the mixture resembles a very fine crumb. Add in the cream cheese, and pulse until the mixture becomes a "dough"- should be just a bit tacky.
2) Remove the mixture from the processor and transfer to a bowl. Using clean hands, begin taking about a tablespoon of the mixture at a time, and simply roll it into balls- placing them on a parchment, wax paper, or silpat lined sheet tray. When all of the mixture has been rolled, place the sheet tray in the refrigerator for 30min.- 1 hour to firm up before coating.
3) When ready to finish, prep your area by placing any sugars, sprinkles, nuts, etc. in little dishes or bowls for easy access. Melt about 1 package of candy wafers, (about 1 1/2 cups), in the microwave on a low setting, or on stove top in a double boiler. Temper your chocolate by adding in some wafers/ chips a little at a time, stirring well to bring the temp. down. When the chocolate is ready, place a straw or stick in each ball- making sure not to pierce all the way through! using the stick handle, dip the pop in chocolate, making sure to swirl the stick around to even the chocolate and remove excess. Dip the tops of the pops in your sprinkles, sugars, nuts, etc. at this time. Either place the pops chocolate side down on the lined sheet tray, or if you have a stand, place carefully in a stand- stick end down, for the chocolate to set up.
4) When the chocolate is set, you can either wrap individually in treat bags to give away as treats, get creative and place in a stand, vase, or decorative jar for a display on a dessert table at a party, or, just eat and enjoy!
**Keep refrigerated if you would like them to keep longer!