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Sugar Cookies

1-1/4 cup granulated sugar
1 cup shortening
2 eggs
1/4 cup corn syrup or regular pancake syrup
1 tablespoon vanilla
3 cups all-purpose flour (plus 4 tablespoons, divided)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Combine sugar and shortening in large bowl. Beat at medium speed
of electric mixer until well blended. Add eggs, syrup and vanilla.
Beat until well blended and fluffy.

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 quarters. Wrap each quarter of dough with plastic
wrap. Refrigerate at least 1 hour. Keep refrigerated until ready
to use.

Preheat oven to 375. Place sheets of foil on countertop for cooling

Spread 1 tablespoon of flour on large sheet of waxed paper. Place
one quarter 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. Remove top sheet of waxed paper.
Cut out with floured cutter. Transfer to ungreased baking sheet
with large pancake turner. Place 2 inches apart on ungreased baking
sheet. Roll out remaining dough. Bake one baking sheet at a time
at 375 for 5 to 9 minutes, depending on the size of your cookies
(bake smaller, thinner cookies closer to 5 minutes, larger cookies
closer to 9 minutes). Do not overbake. Cool 2 minutes on baking
sheet. Remove cookies to foil to cool completely, then frost and
decorate if desired.

Makes about 3 to 4 dozen cookies.


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