Ultimate Sugar Cookies

Ingredients

Cookies

• 1 1/4 cups C&H granulated cane sugar
• 1 cup Butter Flavor Crisco all-vegetable shortening (or 1 Butter Flavor Crisco stick)
• 2 eggs
• 1/4 cup light 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

Decorations (your choice)

• granulated sugar, colored sugar crystals, frosting, candies, chips, nuts, raisins, coconut, decorating gel

Steps

1. Combine sugar and Butter Flavor Crisco in a large bowl. Beat at medium speed of electric mixer until blended. Add eggs, syrup and vanilla. Beat until well blended and fluffy.
2. Combine 3 cups flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended.
3. Divide dough into 4 quarters. Wrap each quarter of dough with plastic wrap. Refrigerate at least 1 hour.
4. Heat oven to 375°F. Place sheets of foil on countertop for cooling cookies.
5. Spread 1 tablespoon of flour on a large sheet of waxed paper. Place one-fourth 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.
6. Cut out cookies with floured cutter. Transfer to ungreased baking sheet with large pancake turner. Place 2 inches apart.
7. 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 to 9 minutes, depending on the size of the cutouts (smaller, thinner cutouts closer to 5 minutes; larger cutouts closer to 9 minutes). DO NOT OVERBAKE.
9. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely, then frost if desired.

Notes

Makes about 3-4 dozen cookies.

Crisco card tip: chilling (wrap each quarter, refrigerate 1 hour) is given as the fix ‘If dough is too sticky or too soft to roll’.

Crisco card: How to substitute Crisco for butter or margarine in your favorite recipes… 1 cup Crisco + 6 teaspoons water = 1 cup butter or margarine.

\*Butter Flavor Crisco is artificially flavored.

From a printed recipe (C&H Sugar / Crisco (clipping, Rosie_Lee.48); Crisco box cutout code 42216390 (Rosie_Lee.49)) kept in Rosie Lee’s recipe box.

Part of the card is cut off or missing: Rosie_Lee.48: last line ‘Company.’ slightly trimmed at bottom edge (readable). Rosie_Lee.49 complete.

Photo: stock photo found online.

Rosie Lee’s original recipe cards

Tap the card to see it full size.