The name says it all. This Crisco sugar cookie recipe can be made with pancake syrup instead of corn syrup if you wish.
Ingredients
- ¼ cups white sugar: 1 piece
- butter flavored shortening: 1 cup
- eggs: 2 piece
- light corn syrup: 0.25 cup
- vanilla extract: 1 Tbsp
- all-purpose flour: 3 cups
- baking powder: 0.75 tsp
- baking soda: 0.5 tsp
- salt: 0.5 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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Beat sugar and shortening on medium speed with an electric mixer in a bowl until well blended. Add eggs, corn syrup, and vanilla; beat well. Combine flour, baking powder, baking soda, and salt in a separate bowl. Gradually add flour mixture to egg mixture on low speed until well blended.
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Wrap dough in plastic wrap and chill in the refrigerator for 1 hour.
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Roll out dough between 2 sheets of lightly floured wax paper. Cut out desired shapes with a floured cutter and place them on ungreased cookie sheets.
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Bake cookies in the preheated oven until the centers are set, 6 to 10 minutes. Baking time will depend on the size and thickness of cookies; do not overbake. Cool briefly, then remove from the cookie sheets to cool to room temperature.
