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1
Cookies: Preheat oven to 350 degrees.
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2
Butter a sheet pan.
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3
In a mixer fitted with a paddle attachment (or using a hand mixer), cream the sugar, butter and shortening until fluffy.
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4
Add the egg, vanilla and baking powder and mix.
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5
Add the flour and mix.
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6
Shape the dough into a large flat disk, kneading briefly if necessary to bring the dough together.
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7
Wrap in plastic wrap and chill 1 to 2 hours.
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8
On a lightly floured surface, roll out the dough 1/4-inch thick.
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9
Using cookie cutters or empty tuna cans, cut out large round cookies about 3 inches in diameter.
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10
Transfer to the prepared pan.
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11
Cut a heart or circle out of the center of each cookie that will be filled later with lollipop syrup.
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12
Carefully slip the sucker sticks under the cookies and gently press dough down and around it to secure the stick.
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13
Bake until very light golden, 20 to 25 minutes.
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14
Let cool completely on the sheet pan.
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15
Lollipop Centers: Combine sugar, glucose and water in a clean, dry, small saucepan fitted with a candy thermometer and cook on high heat.
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16
While cooking the candy syrup, occasionally wash down the pan sides to prevent crystallization using a clean brush dipped in water.
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17
Without stirring, cook until mixture reaches 305 degrees F or hard crack on the candy thermometer.
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18
Remove the pot from the heat and dip it into an ice bath for 10 seconds to stop the cooking.
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19
Remove the pot from the ice bath and add food coloring, stirring well a wooden spoon so the color is evenly distributed.
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20
To avoid air bubbles, stir in both directions and be careful not to over mix.
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21
Pour the syrup into hole of the cookies.
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22
Cool at least 20 minutes to harden.
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23
Store in an airtight container.
