Ultimate Sugar Cookies

Sharon Lowry

1 1/4 cups sugar

3/4 teaspoon baking powder

1 cup butter flavored Crisco

2 eggs

1/2 teaspoon baking soda

1/4 cup light corn syrup or regular pancake syrup

1/2 teaspoon salt
granulated sugar or decorations

1 tablespoon vanilla

3 cups flour, plus 4 tablespoons, divided

Heat oven to 375f.  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 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, do the following:  Wrap each quarter of dough with plastic wrap.  Refrigerate 1 hour.  Keep dough balls refrigerated until ready to roll.  Spread one 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 ¼ inch thickness. Cut out cookies with floured cutter.  Transfer to ungreased baking sheet with large pancake turner.  Place 2 inches apart.  Sprinkle with granulated sugar, colored sugar, decorations or leave plain to frost when cooled.  Bake one baking sheet at a time at 375f for 5 to 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 cookie sheet.  Remove cookies to foil to cool completely.  Frost if desired.