1 1/4 cups sugar
1 cup Crisco Butter Shortening
OR 1 stick Crisco Butter Flavor All-Vegetable Shortening Sticks
2 large eggs
1/4 cup light corn syrup
1 tablespoon vanilla extract
3 cups All Purpose Flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
20 flat ice cream sticks
**Sprinkles (non pareils, preferred
BEAT sugar and shortening in large bowl at medium speed of electric mixer until well blended. Add eggs, corn syrup and vanilla, beating until well blended and fluffy.
COMBINE flour, baking powder, baking soda and salt in medium bowl. Gradually add to shortening mixture, beating at low speed until well blended. Cover. Refrigerate for at least one hour, or several hours or until firm.
HEAT oven to 375ºF.
Fill bowl with sprinkles. SHAPE dough into 20 2 inch balls. Roll the balls in the sprinkles, covering them as completely as possible. Reshape, if necessary. Push ice cream stick into center of dough. Place dough 5 inches apart on un-greased baking sheet with stick parallel to baking sheet. Use a large, solid spatula to gently flatten dough to roughly 1/2-inch thickness. (A large baking sheet should nicely hold 5 flattened cookies – they do spread when baked).
BAKE 7 to 9 minutes, or until barely browned. Do not over bake! Cool on baking sheet 2 minutes. Remove cookies to rack to cool completely. Makes 20 large cookies.
FOX19-WXIX
