Sugar Cookie Dough Lollipops

In a large mixing bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy, two to three minutes. Add heavy cream and vanilla and mix well. Add flour and salt and mix, kneading with your hands if necessary, until dough comes together into a large ball.

Roll out dough between two layers of waxed paper into a disk 3/8 inch thick. Cut into one- and- a- half-inch rounds and arrange on two baking sheets lined with Gefen Easy Baking Parchment. Keeping the rounds flat on the baking sheet, insert a lollipop stick into each round, gently pushing about one inch of the stick into the dough. Freeze until firm, at least one hour or overnight.

Melt candy coating in a double boiler or microwave according to package directions, being careful not to overheat it.

Working in small batches of two or three pops (keep remaining lollipops in the freezer), dip each one into coating, using a small spatula to cover the entire surface. Tap off excess. Decorate with sprinkles, if desired, and then arrange on another parchment-lined baking sheet. Repeat with remaining lollipops.