1 1/4 c Sugar
1 c Butter Flavor Crisco
-all-vegetable shortening
2 Eggs
1/4 c Light corn syrup or regular
-pancake syrup
1 tb Vanilla
3 c All-purpose flour plus
4 tb Flour (divided)
3/4 ts Baking powder
1/2 ts Baking sode
1/2 ts Salt
DECORATIONS: granulated
-sugar; colored sugar
-crystals; frosting;
-decors, candies, chips;
-nuts, raisins, coconut;
-decorating gel
1. Heat oven to 375 degrees.
2. 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.
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 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 for 5-9 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. Place sheets of foil on countertop. Remove cookies to foil to cool
completely; then frost if desired. Makes about 3-4 dozen cookies.
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
36 Servings