Butter Crisco sugar cut out cookies
do not tear and taste great either with corn syrup or maple flavored pancake syrup.
Featured Pinch Tips Video
- 1 1/4
- granulated sugar
- 1 c
- butter or regular crisco
- 1 Tbsp
- 3 c
- all purpose flour
- 3/4 tsp
- baking powder
- 3/4 tsp
- baking soda
- 1/2 tsp
- 1/4 c
- corn syrup or pancake syrup
1pre heat oven to 375
2Foil on countertops for cooling
3at medium speed combine and beatcrisco and sugar,adding eggs, syrup, vanilla and beat til fluffy
4Combine flour, baking powder and soda and salt. Add gradually to creamed mixture.
5Divide dough into 4 balls. If sticky, refrigerate.
6Spread 1 tablespoon of flour on wax paper, flatten with hands, turn dough and cover with wax paper to roll out to 1/4 inch thick.
7Cut with floured cutter, use a pancake turner to transfer to an ungreased baking sheet.
8Bake at 375 for 5- 10 minutes depending on size of cut outs.They will look dry and slightly brown on the edges.
9Cool on baking sheets for 2 minutes, then use a pancake turner to remove the cookies to the foil to cool completely.
10Decorate with frosting and decorations. You can also put decorations only on before baking.