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1
Combine sugar and shortening in a large bowl.
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2
Beat at medium speed of electric mixer until well blended.
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3
Add eggs, syrup and vanilla.
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4
Beat until well blended and fluffy.
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5
Combine flour, baking powder, baking soda and salt.
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6
Add gradually to the creamed mixture at low speed.
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7
Mix until just blended.
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8
Divide dough into 4 quarters.
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9
Wrap each quarter of dough with plastic wrap.
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10
Refrigerate at least 1 hour.
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11
Heat oven to 375 degrees F. Spread 1 tbsp of flour on large sheet of waxed paper.
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12
Place 1/4th of dough on floured paper.
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13
Flatten slightly with hands.
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14
Turn dough over and cover with another large sheet of waxed paper.
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15
Roll dough into 1/4-inch thickness.
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16
Cut out cookies with floured cutter.
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17
Transfer to ungreased baking sheet with large pancake turner.
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18
Place 2 inches apart.
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19
Sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost when cooled.
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20
Bake one baking sheet at a time for 5-9 minutes, depending on the size of cutouts.
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21
Bake smaller, thinner cutouts closer to 5 minutes; larger cutouts closer to 9 minutes.
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22
Do not over bake.
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23
Cool for 2 minutes on baking sheet.
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24
Place sheets of foil on countertop.
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25
Remove cookies to foil to cool completely, then frost if desired.
