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Name: Ultimate Sugar Cookies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 36
Cuisine: American
Ingredients: 1 tb Vanilla; DECORATIONS: granulated; 1 c Butter Flavor Crisco; 1 1/4 c Sugar; 3/4 ts Baking Powder; 2 Eggs; 1/2 ts Baking soda; 1/4 c Light corn syrup or regular; 3 c All-purpose flour plus; 4 tb Flour (divided); 1/2 ts Salt

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INGREDIENTS

1 tb Vanilla
DECORATIONS: granulated
1 c Butter Flavor Crisco
1 1/4 c Sugar
3/4 ts Baking Powder
2 Eggs
1/2 ts Baking soda
1/4 c Light corn syrup ; or regular
3 c All-purpose flour ; plus
4 tb Flour ; (divided)
1/2 ts Salt

Servings

INSTRUCTIONS

1. Heat oven to 375 degrees. 2. Combine sugar and Crisco in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup, and vanilla. Beat until well blended and fluffy. 3. 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 4 quarters. TIP: If dough is too sticky or too soft to roll, wrap each quarter of dough with plastic wrap. Refrigerate at least 1 hour. 4. Spread 1 tablespoon flour on 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. Cut out with floured cutter. 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. 5. Bake one baking sheet at a time for 5-9 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. Place sheets of foil on countertop. Remove cookies to foil to cool completely; then frost if desired. Makes about 3-4 dozen cookies. From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Ultimate Sugar Cookies

1 tb Vanilla
 DECORATIONS: granulated
1 c Butter Flavor Crisco
1 1/4 c Sugar
3/4 ts Baking Powder
2 Eggs
1/2 ts Baking soda
1/4 c Light corn syrup or regular
3 c All-purpose flour plus
4 tb Flour (divided)
1/2 ts Salt

1.  Heat oven to 375 degrees.    2.  Combine sugar and Crisco in large bowl. Beat at medium speed of  electric mixer until well blended. Add eggs, syrup, and vanilla. Beat until  well blended and fluffy.    3.  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 4 quarters. TIP: If dough is too sticky or too soft to roll,  wrap each quarter of dough with plastic wrap. Refrigerate at least 1 hour.    4.  Spread 1 tablespoon flour on 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. Cut out with floured cutter. 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.    5.  Bake one baking sheet at a time for 5-9 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. Place sheets of foil on countertop. Remove cookies to foil to cool  completely; then frost if desired. Makes about 3-4 dozen cookies.    From a collection of my mothers (Judy Hosey) recipe box which contained  lots of her favorite recipes, clippings, etc.  Downloaded from Glens MM  Recipe Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (53g)
Recipe Makes: 36

Calories: 195
Calories from Fat: 65 (33%)

Amt Per Serving		% DV

	Total Fat 7.2g	10 %
	Saturated Fat 2.7g	14 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 0.9g
Cholesterol 61.9mg		19 %
Sodium 177.2mg		6 %
Potassium 34.6mg		1 %
Total Carbohydrate 30g		9 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 29.7g
Protein 2.9g		4 %
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Calories per serving: 195

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