BUTTER CRISCO SUGAR CUT OUT COOKIES
These cookies are so easy to handle,usualy don't need refrigeration before cutting, do not tear and taste great either with corn syrup or maple flavored pancake syrup.
Provided by kay OLEARY
Categories Cookies
Time 40m
Number Of Ingredients 9
Steps:
- 1. pre heat oven to 375
- 2. Foil on countertops for cooling
- 3. at medium speed combine and beatcrisco and sugar,adding eggs, syrup, vanilla and beat til fluffy
- 4. Combine flour, baking powder and soda and salt. Add gradually to creamed mixture.
- 5. Divide dough into 4 balls. If sticky, refrigerate.
- 6. Spread 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.
- 7. Cut with floured cutter, use a pancake turner to transfer to an ungreased baking sheet.
- 8. Bake at 375 for 5- 10 minutes depending on size of cut outs.They will look dry and slightly brown on the edges.
- 9. Cool on baking sheets for 2 minutes, then use a pancake turner to remove the cookies to the foil to cool completely.
- 10. Decorate with frosting and decorations. You can also put decorations only on before baking.
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