Preheat oven to 350 degrees. Butter a sheet pan.
In a mixer fitted with a paddle attachment (or using a hand
mixer), cream the sugar, butter and shortening until fluffy. Add the egg,
vanilla and baking powder and mix. Add the flour and mix.
Shape the dough into a large flat disk, kneading briefly if
necessary to bring the dough together. Wrap in plastic wrap and chill 1 to 2
hours.
On a lightly floured surface, roll out the dough 1/4-inch
thick. Using cookie cutters or empty tuna cans, cut out large round cookies
about 3 inches in diameter. Transfer to the prepared pan. Carefully slip the
sucker sticks under the cookies and gently press dough down and around it to
secure the stick.
Bake until very light golden, 20 to 25 minutes. Let cool
completely on the sheet pan.
Icing and Decorating:
In a small bowl, stir together confectioners' sugar and milk
until smooth. Beat in corn syrup and almond extract until icing is smooth and
glossy. If icing is too thick, add more corn syrup.
Divide into separate bowls, and add food colorings to each to
desired intensity. Dip cookies, or paint them with a brush.
