Ingredients
2/3 c. butter flavor Crisco
3/4 c. sugar
1 Tbsp. plus 1 tsp. milk
1 tsp. vanilla
1 egg
2 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
24 to 30 flat ice cream sticks
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Unrefined whole cane sugar — Indian sweets, chai, payasam
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Unrefined whole cane sugar — Indian sweets, chai, payasam
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
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Cream Crisco, sugar, milk and vanilla in large bowl at medium speed. Beat in egg. Combine flour, baking powder and salt. Mix into creamed mixture. Cover and refrigerate for several hours. Heat oven to 375°. Shape dough into 1 1/2 inch balls. Push ice cream sticks into center of dough. Place dough, with stick 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. Cookies can 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. Bake for 8 to 10 minutes. Cool on baking sheet 2 minutes. Remove to rack.