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Instructions |
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Preheat oven to 375. Combine sugar and butter in large bowl. Beat at medium speed until well blended. Add eggs, syrup and vanilla. Beat until well blended and fluffy.
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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. Wrap each quarter of dough with plastic wrap. Refrigerate at least one hour.
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spread 1tbsp of flour on a 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 into 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.
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Bake one baking sheet at a time for 5-9 minutes. Cool 2 minutes on baking sheet. Remove cookies to cooling rack. Decorate as desired.
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Originally Submitted
11/29/2011
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