Categories: cookies, desserts, sweets

Ingredients

• 1.25 cups sugar
• 1 cup shortening
• 2 eggs
• 1/4 cup light corn syrup or reg. pancake syrup
• 1 tbsp vanilla
• 3 cups all-purpose flour
• 4 tbsp flour (separate)
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• Granulated or color sugar crystals (topping)

Directions

1. Heat oven to 375F

2. Combine sugar and shortening in large bowl

3. Beat until blended

4. Add eggs, syrup, and vanilla. Beat until blended and fluffy.

5. Combine 3 cups flour, baking powder, baking soda, and salt.

6. Add gradually to creamed mixture, mixing slowly.

7. Divide dough into 4 quarters

8. • tip: if dough is too sticky or too soft to roll, wrap each quarter of dough with plastic wrap, refrigerate for 1 hour

9. Spread 1 tbsp flour on large sheet of waxed paper. Place 1/4 of dough on floured paper. Flatten slightly with hands. Turn dough over and cover with another sheet of waked paper. Roll dough to 1/4" thickness.

10. Cut out cookies with floured cutter.

11. Transfer cookies to ungreased baking sheet . Place cookies 2" apart. Sprinkle with granulated sugar or colored sugar crystals.

12. Bake one baking sheet at a time at 375F for 5-9 minutes, depending on size of cookies. DO NOT OVERBAKE.

13. Cool 2 minutes on baking sheet

14. Place sheets of foil on countertop

15. Remove cookies to foil to cool completely, then frost if desired.

16. • Makes about 3-4 dozen cookies.

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