Use parchment paper for best results with these cookies.
Combine sugar and shortening in a large bowl. Beat at medium speed with electric mixture until well mixed. Add eggs, corn syrup and vanilla. Beat until well blended and fluffy.
Gradually add flour, baking powder and salt to creamed mixture at low speed. Mix until well blended.
Wrap dough in plastic wrap. Chill dough at least 1 hour before using. Keep refrigerated until ready to use.
Preheat oven to 375°F.
Cover baking sheet with parchment paper. Shape dough into walnut-size balls. Push craft sticks into the center of each ball. Place balls, with stick parallel to the baking sheet, 3 inches apart. Flatten cookies into 2-1/2-inch circles.
Bake cookies for 8 to 10 minutes, or until slightly browned around the edges. Don't overbake. Let cool on baking sheet for 5 minutes before placing on wire rack to cool completely. When cookies are cool, wrap in plastic wrap and tie with a ribbon OR place in airtight container.
Take a small piece of white dough and an equal size of colored dough. Put the 2 pieces together and roll into a ball. Insert stick as directed above. Flatten ball into a circle. You will notice the colors have now "marblized".
To above recipe: Divide prepared dough in half. Wrap one of the halves in plastic wrap. Put the other half back into the mixing bowl and add 2 ounces melted unsweetened chocolate; mix completely. Wrap this half in plastic wrap and place all dough in the refrigerator for at least 1 hour.
For 2 Colors of Tinted Dough:
To above recipe: Divide prepared dough in half. Put one half back into the mixing bowl and add food coloring/paste and tint to desired color. Repeat this process to add different color to other half of dough. Wrap each colored dough individually in plastic wrap and refrigerate for at least 1 hour.
To Combine 2 Dough Colors:
Roll half of one of the dough mixtures into an 8-inch square (about 1/4-inch thick) on lightly floured parchment paper. Repeat with other color of dough. Place one dough square on top of other; roll up jelly-roll style. Cut dough into 1/2-inch slices and place on parchment covered baking sheet. Insert stick into each cookie; gently pressing dough into 2-1/2-inch circles. Repeat this process for remaining dough.
Replace vanilla extract with 1 teaspoon of almond, raspberry, butter or orange flavoring or 1/2 teaspoon mint extract.
Roll walnut-size balls of cookie dough in decorating sprinkles OR colored sugar OR cinnamon and sugar mixture (use 1 cup sugar mixed with 2 tablespoons cinnamon); then insert stick, flatten and bake according to directions.
When cookies are completely cool, frost with favorite frosting. Top the frosting with sprinkles, chopped nuts, small candies, etc. for the perfect cookie on a stick.