Ingredients
- Cookies
- 1-1/4 Cups Sugar
- 1 Cup ( 1 Stick) Butter Flavor Crisco (Or Regular Crisco) All-Vegetable Shortening
- 2 Eggs
- 1/4 Cup Light Corn Syrup Or Regular Pancake Syrup
- 1 Tablespoon Vanilla 3 Cups All-Purpose Flour (Pins 4 Tablespoons Divided)
- 3/4 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- Decorations (Your Choice)-- Granulated Sugar, Colored Sugar Crystals, Frosting, Decors, Candles, Chips, Nuts, Raisins, Coconut, Decorating Gel
Preparation
Step 1
1. Heat Oven To 375 F. 2.Combine Sugar And Crisco In Large Bowl. Beat At Medium Speed Of Electric Mixer Until Well Blended. Add Eggs, Syrup, And Vanilla. Bent 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 Degree F For 5 To 9 Minutes, Depending On The Size Of Our Cookies (Bake Smaller, Thinner Cookies Closer To 5 Minutes: Larger Cookies Closer To 9 Minutes). Do Not Over Bake. Cool 2 Minutes On Baking Sheet. Place Sheets Of Toil On Countertop. Remove Cookies To Foil To Cool Completely, Then Frost As Desired. Makes About 3-4 Dozen Cookies