1 1/4 cups sugar
1 cup, or 1 stick of butter flavored Crisco
1/4 cup light corn syrup or pancake syrup
1 tbsp vanilla
3 cups flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1. Heat oven to 375.
2. Combine sugar and crisco in large bowl. Beat at medium speed until creamy & smooth. Add eggs, syrup and vanilla. Beat until fluffy.
3. Add dry ingredients slowly, while continuing to mix on low speed. Blend thoroughly. Divide dough into four parts. Wrap each in plastic wrap. Refrigerate for an hour, at least.
4. On floured surface, take one refrigerated disk. Unwrap & flatten. Use a floured rolling pin to roll and cut. Place cut cookies on baking sheet. Sprinkle or roll in sugar, if desired or leave them plain (for your picky husband) or to frost when cool.
5. Bake at 375 for 5 to 9 minutes. Do not overbake. Brown = burned, so take them out early so they are soft in the center. Cool for a couple of minutes, then move to a wire rack to cool completely.