Football Field Sugar Cookies
Category: Cookies & Candies
1-1/4 cup granulated sugar
1 cup shortening
1/4 cup 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
Combine sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup and vanilla. Beat until well blended and fluffy.
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 quarters. Wrap each quarter of dough with plastic wrap. Refrigerate at least 1 hour. Keep refrigerated until ready to use. Preheat oven to 3750. Place sheets of foil on counter top for cooling cookies.
Spread 1 tablespoon of flour on large sheet of waxed paper. Place one quarter 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. Remove top sheet of waxed paper. Cut out with floured cutter. Transfer to ungreased baking sheet with large pancake turner. Place 2 inches apart on ungreased baking sheet. Roll out remaining dough. Bake one baking sheet at a time at 3750 for 5 to 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 OVER BAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely, then frost and decorate if desired.
Makes about 3 to 4 dozen cookies.