1 1/4 cups sugar
1 stick Crisco Butter Shortening Sticks
OR 1 cup Crisco Butter Shortening
2 large eggs
1/4 cup light corn syrup
1 tablespoon vanilla
3 cups All Purpose Flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Decorations: granulated sugar, colored sugar crystals, frosting, candies, chips, nuts, raisins, decorating gel
Combine sugar and shortening 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 flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended.
Divide dough into 4 quarters. Wrap each quarter of dough with plastic wrap. Refrigerate at least 1 hour. Keep refrigerated until ready to use.
Heat oven to 375ºF.
Sprinkle flour on large sheet of wax paper. Place one quarter of dough on floured paper. Flatten slightly with hands. Turn dough over and cover with another large sheet of wax paper. Roll dough to 1/4-inch thickness. Remove top sheet of wax paper. Cut out with floured cutter. Place 2-inches apart on ungreased baking sheet. Roll out remaining dough.
Sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost or decorate when cooled.
Bake 5 to 9 minutes. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to baking rack to cool completely. Frost and decorate as desired.
DROP COOKIE: Do not refrigerate dough. Drop by rounded measuring tablespoonful of dough 2-inches apart on an ungreased baking sheet. Bake at 375ºF. for 7 to 8 minutes.
Yield: 4 dozen