Almost too pretty to eat, these strawberry almond mushroom cookies are everyone’s favorite.
The food coloring I use for these cookies is made especially for white chocolate and it’s by Wilton. I never want to risk running out of chocolate if making chocolate-dipped cookies, so I usually have some extra left. You can either eat that or make chocolate lollipops. To make lollipops: line a half-sheet with parchment paper. Take a teaspoon (or tablespoon) of chocolate and pour it onto the sheet forming a round. Place a lollipop stick in the middle, giving it a little twist. Sprinkle with almonds and put in the fridge to harden. (Or if your kitchen isn’t as hot as mine is when baking, leave them out on the counter until they harden.)