Combine sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup and vanilla; beat until well blended and fluffy.

Combine flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed until well blended. Wrap dough in plastic wrap. Refrigerate for at least 1 hour.

Heat oven to 375°F. Place foil on countertop for cooling cookies.

Shape dough into 1 1/2 inch balls. Push ice cream stick into the center of each ball. Place balls 3 inches apart on ungreased baking sheet. Flatten balls to 1/2-inch thickness with bottom of greased and floured glass. Decorate as desired; press decorations gently into dough. *Note: If you want, you can paint your cookies before baking them. Mix 1 egg yolk and 1/4 teaspoon of water. Divide into 3 small cups. Add 2 to 3 drops of food coloring to each. Stir. Use clean water color brushes to paint designs on cookies.

Bake at 375°F for 8 to 10 minutes. DO NOT OVERBAKE. Cool on baking sheet for 2 minutes. Remove the cookies to the foil to cool completely.