Lollipop Sugar Cookies

2/3 cup Crisco (butter flavored)
3/4 cup White sugar
1 tbsp + 1 tsp Milk
1 tsp Vanilla extract
1 Egg
2 cups All-purpose flour
1 1/2 tsp Baking powder
1/4 tsp Salt
2 dozen or more flat ice cream sticks
Decorations (chocoalte chips, raisins, red hot candies, dried fruits, shredded coconut, assorted nuts, colored sugars etc.)

Cream the Crisco, white sugar, milk and vanilla extract in large size bowl and mix at medium speed until well blended using electric mixer. Beat in the egg. Combine flour, baking powder and salt in a separate bowl and then mix gradually into the creamed mixture. Cover dough and let chill in refrigerator at least 3 hours. To make cookies, preheat oven to 375 degrees F. Shape the dough into 1 1/2″ balls. Push ice cream stick through center of dough balls. Place 3 inches apart on ungreased cookie sheets. Flatten dough to about 1/2 inch thick with a greased and floured spatula or bottom of a glass. Decorate as desired by pressing decorations such as candies, chips or colored sugars into dough. Bake at 375 degrees F for about 8-10 minutes. Cool on baking sheet at least 2 minutes before removing to racks to cool completely.

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