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1
Heat oven to 375.
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2
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.
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3
Add eggs, syrup, and vanilla. Beat until well blended and fluffy.
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4
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.
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5
TIP: If dough is too sticky or too soft to roll: Wrap each quarter of dough with plastic wrap.
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6
Refrigerate at least 1 hour.
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7
Spread 1 T of flour onto large sheet of waxed paper. Place one-fourth of dough on floured paper. Flatten slightly with hands.
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8
Turn dough over and cover with another large sheet of waxed paper.
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9
Roll dough to 1/4 inch thickness. Cut out with floured cutter. Transfer to ungreased baking sheet. Place 2 inches apart.
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10
Sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost when cooled.
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11
Sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost when cooled.Bake one baking sheet at a time at 375 for 5-9 minutes, depending on the size of your cookies[bake smaller, thinner cookies closer to 5 minutes; larger cookies closer to 9 minutes].
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12
Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely, then frost if desired.
