Decorations (your choice)—granulated sugar, colored sugar crystals, frosting, candies, chips, nuts, raisins, coconut, decorating gel.more
cup (1 stick) Butter Flavor Crisco Shortening
cup light corn syrup or regular pancake syrup
cups all-purpose flour (plus 4
teaspoon baking powder
teaspoon baking soda
1. Heat oven to 375°F. Place sheets of foil on countertop for cooling cookies. 2. Combine sugar and Butter Flavor Crisco in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup, and vanilla. Beat until well blended and fluffy. 3. Combine 3 cups flour, baking powder, baking soda, and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Divide dough into 4 quarters. Tip—If dough is too sticky or too soft to roll: Wrap each quarter of dough with plastic wrap. Refrigerate at least 1 hour. ' 4. Spread 1 tablespoon of flour on large sheet of waxed paper. Place one-fourth of dough on floured paper. Flatten slightly with hands. Turn dough over and cover with another large sheet of waxed paper. Roll dough to 1/4-inch thickness. Cut out with floured cutter. Transfer to ungreased baking sheet with large pancake turner. Place 2 inches apart. Sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost when cooled. 5. Bake one baking sheet at a time at 375°F for 5 to 9 minutes, depending on the size of your cookies (bake smaller, thinner cookies closer to 5 minutes; larger cookies closer to 9 minutes). DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely, then frost if desired.