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Ultimate Sugar Cookies




Source of Recipe


julie


List of Ingredients




1-1/4 cups sugar
1 cup Butter Flavor Crisco© all-vegetable shortening
2 eggs
1/4 cup light corn syrup or regular pancake syrup
1 tbsp. vanilla
3 cups all-purpose flour + 4 tbsp divided use
3/4 tsp. baking powder
1/2 tsp. each baking sode, salt
Decorations:
granulated sugar; colored sugar crystals; frosting; decors, candies,
chips; nuts, raisins, coconut; decorating gel


Recipe



Heat oven to 375ºF (185ºC). Combine sugar and 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. 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. (If dough is too sticky or too soft to roll, wrap each quarter of dough with plastic wrap. Refrigerate at least 1 hour.) Spread 1 tbsp. flour on large sheet of waxed paper. Place 1/4 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" thickness. Cut out with floured cutter. Transfer to ungreased baking sheet with large pancake turner. Place 2" apart. Sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost when cooled. Bake 1 baking sheet at a time 5 - 9 minutes, depending on 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. Place sheets of foil on countertop. Remove cookies to foil to cool completely; then frost, if desired. Makes 36-48 cookies.