Lollipop Sugar Cookies
Yield
18 cookiesPrep
15 minCook
8 minReady
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
vegetable shortening
butter flavour |
*
|
| ¾ | cup |
sugar
|
|
| 1 | tablespoon |
milk
plus 1 teaspoon |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 24-30 | flat |
ice cream
sticks |
*
|
| 1 | x |
decorations
assorted (baking chips, raisins, red hots, dried fruit, coconut, nuts, coloured sugar etc.) |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
vegetable shortening
butter flavour |
*
|
| 177 | ml |
sugar
|
|
| 15 | ml |
milk
plus 1 teaspoon |
|
| 5 | ml |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
|
ice cream
sticks |
*
|
||
| 1 | x |
decorations
assorted (baking chips, raisins, red hots, dried fruit, coconut, nuts, coloured sugar etc.) |
* |
Directions
Cream shortening, sugar, milk and vanilla in large bowl at medium speed until well blended. Beat in egg.
Combine flour, baking powder and salt. Mix into creamed mixture. Cover and refrigerate several hours to overnight.
Heat oven to 375℉ (190℃).
Shape dough into 1½ inch balls. Push ice cream stick into center of dough.
Place dough. with sticks parallel, 3 inches apart on ungreased baking sheet.
Flatten to ½ inch with large, smooth, greased and floured spatula.
Decorate as desired. Press decorations into dough.
( Hint: Cookies may also be painted. Mix 1 egg yolk and ¼ teaspoon water. Divide into 3 cups. Add 2 to 3 drops different food color to each.
Stir. Use clean water color brushes to paint cookies before baking.)
Bake at 375℉ (190℃) for 8 to 10 minutes. Cool on baking sheet 2 minutes.
Remove to cooling rack.
Makes 1½ to 2 dozen 3 inch cookies.
