Ultimate Sugar Cookies
List of Ingredients
1 1/4 cup sugar
1 cup (1stick) butter flavor crisco shortening
2 eggs
1/4 cup light corn syrup or regular pancake syrup
1 tablespoon vanilla
3 cups all purpose flour (plus 4 tablespoons divided)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon saltRecipe
Heat oven to 375 degrees. Place sheets of foil on countertop for cooling cookies. 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. Combine 3 cups flour, baking powder, baking soda, and salt. Add gradually to cream 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. 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 cooked. Bake one baking sheet at a time at 375 degrees for 5-9 minutes, depending on the size of your cookies ( bake smaller, thinner cookiews closer to 5 minutes, larger cookies closer to 9 minutes) Don not over bake. Cook 2 minutes on baking sheet. Remove cookies to foil to cool completely, then frost if desired. Makes about 3-4 dozen cookies.
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