Combine sugar and Crisco in a large bowl, beat at medium until well blended. Add eggs, syrup and vanilla, beat until fluffy.
Combine flour, baking powder, baking soda and salt. Add gradually to creamed mixture on low. Mix until well blended.
Divide dough into 4 squares, wrap each in plastic wrap and refrigerate at least 1 hour.
Using 1 quarter at a time, roll out to ¼ “ thick using floured surface. Cut into desired shapes and transfer to ungreased baking sheet. Sprinkle with sugar or leave plain to frost after baking. Bake 375 for 5-9 minutes depending on size. DO not overbake. Cool 2 mininutes on baking sheet. Transfer to cooling rack.
Originally Submitted
1/3/2010
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