In contrast to the previous post, this sugar cookie recipe is the one we prefer for decorating with colored sugar, not icing. This recipe comes from The Betty Crocker Cookbook published by Procter and Gamble in 1993. We have made batches with this recipe for over fifteen years. The recipe is almost fail-safe.
1 1/4 cups sugar
1 cup Butter Flavor Crisco
1/4 cup light corn syrup or regular pancake syrup
1 Tbsp vanilla
3 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Decorations (your choice): colored sugar crystals, frosting, decors, candies, chips, raisins, coconut, decorating gel
1. Heat oven to 375 degrees F.
2. Combine sugar and Butter Flavor Crisco in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup and vanilla. Beat well.
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 quarters. Tip: If dough is too sticky/soft to roll, wrap each quarter of dough with plastic wrap. Refrigerate 1 hour. Keep refrigerated until ready to roll.
4. Spread 1 Tbsp of flour on large sheet of waxed paper.
5. Place a quarter of dough on floured paper. Flatten dough slightly, turn over, and cover with another sheet of waxed paper. Roll dough to 1/4-inch thickness. Cut out with floured cutter. Transfer to ungreased baking sheet, 2 inches apart. Sprinkle with decors, or leave plain to frost when cooled.
6. Bake at 375 degrees F. for 5-9 minutes (bake smaller, thinner cut-outs closer to 5 minutes; larger cut-outs closer to 9 minutes). DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove to counter to cool completely, then frost if desired.
Makes 3-4 dozen.