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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Recipe by Ingredients:
1 1/4 cups sugar |
1 cup butter flavor shortening or 1 cup butter, stick |
2 eggs |
1/4 cup pancake syrup |
1 tablespoon vanilla essence |
3 cups all-purpose flour |
3/4 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
Directions:
1. Combine sugar and shortening in a large bowl. Beat at medium speed of electric mixer until well blended.
2. Add eggs, syrup and vanilla. Beat until well blended and fluffy.
3. Combine flour, baking powder, baking soda and salt. Add gradually to the creamed mixture at low speed. Mix until just blended.
4. Divide dough into 4 quarters. Wrap each quarter of dough with plastic wrap. Refrigerate at least 1 hour.
5. Heat oven to 375 degrees F. Spread 1 tbsp of flour on large sheet of waxed paper. Place 1/4th of dough on floured paper. Flatten slightly with hands.
6. Turn dough over and cover with another large sheet of waxed paper. Roll dough into 1/4-inch thickness. Cut out cookies with floured cutter.
7. Transfer to ungreased baking sheet with large pancake turner. Place 2 inches apart. Sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost when cooled.
8. Bake one baking sheet at a time for 5-9 minutes, depending on the size of cutouts. Bake smaller, thinner cutouts closer to 5 minutes; larger cutouts closer to 9 minutes. Do not over bake.
9. Cool for 2 minutes on baking sheet. Place sheets of foil on countertop. Remove cookies to foil to cool completely, then frost if desired.
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