ULTIMATE SUGAR COOKIES
1 1/4 cups sugar
1 cup (1 stick) Butter Flavor Crisco Shortening
2 eggs
1/4 cup light corn syrup
1 Tbls vanilla
3 cups all-purpose flour + 4 Tbls divided
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1. Heat oven to 375 degrees.
Place sheets of foil on countertop for cooling cookies.
2. Combine sugar and crisco in a 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. If dough is too sticky or too soft to roll: Wrap each quarter with plastic wrap and refrigerate for 1 hour.
4. Spread 1 T 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 large sheet of waxed paper. Roll dough to 1/4-unch thickness. Cut with floured cutter. Transfer to ungreased baking sheet with large pancake turner. Place 2 inches apart.
5. Bake one baking sheet at a time at 375 degrees for 5 to 9 minutes, depending on the size of your cookies. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely, then frost if desired.
makes about 3-4 dozen cookies.
1 1/4 cups sugar
1 cup (1 stick) Butter Flavor Crisco Shortening
2 eggs
1/4 cup light corn syrup
1 Tbls vanilla
3 cups all-purpose flour + 4 Tbls divided
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1. Heat oven to 375 degrees.
Place sheets of foil on countertop for cooling cookies.
2. Combine sugar and crisco in a 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. If dough is too sticky or too soft to roll: Wrap each quarter with plastic wrap and refrigerate for 1 hour.
4. Spread 1 T 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 large sheet of waxed paper. Roll dough to 1/4-unch thickness. Cut with floured cutter. Transfer to ungreased baking sheet with large pancake turner. Place 2 inches apart.
5. Bake one baking sheet at a time at 375 degrees for 5 to 9 minutes, depending on the size of your cookies. Do not overbake. Cool 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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