Crackle Candy Sugar Cookies
With a secret "popping" center, these cookies are sure to fool anyone who takes a bite.
PREHEAT oven to 350°F. Line three cookie sheets with Reynolds Kitchens® Parchment Paper Roll with SmartGrid®. Set aside.
PREPARE and bake the sugar cookies as instructed. Remove from oven. Using a small circular cutter, or a knife. Carefully cut holes in the center of 12 of the cookies. Discard the scraps. Transfer to a wire rack to cool completely.
WHISK together powdered sugar, milk and lemon juice in a medium bowl. Whisk to to make an icing of spreading consistency. Transfer to a pastry bag. Set aside.
PLACE 12 solid cookies on a sheet of Reynolds Kitchens® Parchment Paper with SmartGrid®. Pipe a single line of icing around the edge of each cookie, then place a cookie with the center cut out on top. Gently press to secure into the icing. Fill each of the centers with Pop Rocks candy. Pipe a single line of icing around the edge of the filled cookie, then press another solid cookie on top. Use the remaining icing to decorate the finished cookies as desired.