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Title: Lollipop Sugar Cookies
Categories: Cookie
Yield: 18 Cookies
| 2/3 | c | Butter Flavor Crisco |
| 3/4 | c | Sugar |
| 1 | tb | Milk PLUS 1 teaspoon milk |
| 1 | ts | Vanilla |
| 1 | Egg | |
| 2 | c | Flour, all purpose |
| 1 1/2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 24 | To 30 flat ice cream sticks | |
| Assorted decorations | ||
| ( baking chips, raisins, | ||
| Red hots, snipped dried | ||
| Fruit, coconut, nuts, | ||
| Colored sugar, etc... ) |
Preparation Time: 15 Minutes Chill Time: 2 hours Bake Time: 8-10 Minutes
1. Cream Butter Flavor Crisco, sugar, milk and vanilla in large bowl at medium speed of electric mixer until well blended. Beat in egg.
2. Combine flour, baking powder and salt. Mix into creamed mixture. Cover and refrigerate several hours to overnight.
3. Heat oven to 375 F.
4. Shape dough into 1 1/2 inch balls. Push ice cream stick into center of dough. Place dough. with sticks parallel, 3 inches apart on ungreased baking sheet. Flatten to 1/2 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 1/4 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. )
5. Bake at 375 for 8 to 10 minutes. Cool on baking sheet 2 minutes. Remove to cooling rack.
Makes 1 1/2 to 2 dozen 3 inch cookies.
Source: Butter Flavoe Crisco Cookie Collection, page 40. Shared by: David Knight
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