Source: Crisco
Makes 48 servings.
Preparation time: 40 minutes
Tips: Decorate as you please or leave plain.
Ingredients
Preparation
1 1/4 cups sugar
1 cup Crisco*, butter or regular flavor
2 whole eggs
1/4 cup light corn syrup or regular pancake syrup
1 tablespoon vanilla extract
3 cups all-purpose flour (plus 4 Tbs.divided)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1. Heat oven to 375 F 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.
4. Divide dough into 4 quarters. See note (1) for shaping options.
-Tip: if dough is too sticky or too soft to roll: wrap each quarter of dough with plastic wrap and refrigerate at least 1 hour. May be kept refrigerated over night.
5. Proceed as in note (1) or if using cookie cutter to shape: spread 1 Tbs. 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 cookie cutter. Carefully coat each cookie with sugar or cinnamon-sugar mixture or leave plain to frost when cool. Transfer to ungreased baking sheet with large pancake turner. Place 2 inches apart.
6. Bake at 375 F degrees for 5 to 9 minutes depending on the size of cookies. Do NOT over bake, cookies will be soft. Cool 2 minutes on baking sheet. Place sheets of foil on countertop. Remove cookies to foil to cool completely, then frost if desired.
NOTES : *Crisco is a brand of vegetable shortening.
1) Dough may be shape into long logs and refrigerate. When no longer too soft to handle, slice log to 1/4 inch slices, coat with sugar and place in try, instead of using cookie cutters.
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