decorationsgranulated sugar, colored sugar crystals, frosting, candies, etc.
Instructions
Heat oven to 375°F. Place sheets of foil on countertop for cooling cookies.
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.
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. If dough is too sticky or too soft to roll, refrigerate at least 1 hour. Keep dough refrigerated until ready to roll.
Spread 1 Tbsp of flour on a 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 inch thickness. Cut out with floured cutter. Transfer to ungreased baking sheet with large pancake turner. Place cut-outs 2 inches apart.
Sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost when cooled.
Bake one baking sheet at a time at 375°F for 5-9 minutes, depending on the size of your cookies (bake smaller, thinner cutouts closer to 5 minutes, larger cut-outs closer to 9 minutes).
Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely, then decorate if desired.