Ingredients
- 1/4 C sugar
- 1 C ( 1 stick) butter crisco
- 2 eggs
- 1/4 C corn syrup or pancake syrup
- 1 T vanilla
- 3 C flour ( plus 2 T); divided
- 3/4 t baking powder
- 1/2 t baking soda
- 1/2 t salt
Preparation
Step 1
Heat oven to 375*.
Combine sugar & crisco in large bowl.
Beat at medium speed until well blended.
Add eggs, syrup & vanilla, beat until well blended & fluffy.
Combine 3 C flour, baking powder, baking soda & salt.
Add gradually to creamed mixture at low speed.
Blend well.
Divide into quarters.
Tip:
If dough is too sticky or soft to roll: wrap in quarters with plastic wrap.
Refrigerate atleast 1 hour.
Spread 1 T flour on large sheet of waxed paper.
Place 1/4 of dough on floured paper.
Flatten slightly with hands.
Nill dough over & cover with another large sheet of waxed paper.
Roll dough to 1/4" thickness.
Cut out with floured cutter.
Transfer to ungreased baking sheet with large panckae turner.
Place 2" apart.
Sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost when cooled.
Bake one sheet at a time at 375* for 5-9 minutes, depending on the size of the cookies.
Small, thin - 5 minutes; large- 9 minutes.
Do not overbake.
Cool 2 minutes on baking sheet.
Place sheets of foil on countertop.
Remove cookies to foil to cool completely.
Once cool, frost if desired.