1 1/4 cups sugar
1/2 cup butter
1/2 cup solid shortening
2 eggs
1/4 cup maple flavored pancake syrup
1 tbsp vanilla extract
3 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Preheat oven to 375 degrees.
In a large bowl, combine the sugar, butter, and shortening. Beat on medium speed of electric mixer until well blended. Add the eggs, syrup, and vanilla extract; beat well.
In a separate bowl, combine flour, baking powder, baking soda and salt. Add gradually to the creamed mixture with the mixer on low speed. Mix until well blended. Divide the dough into fourths. Note: If dough is too sticky, wrap each fourth in plastic wrap and refrigerate for approximately 1 hour.
Spread a tablespoon of flour on a large sheet of waxed paper. Place one of the fourths of dough on the floured waxed 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 cookie cutter. Transfer to ungreased baking sheet, 2-inches apart. Sprinkle with decors or bake plain to frost later.
Repeat process with remaining fourths.
Bake at 375 degrees for 5-9 minutes (larger cookies up to 9 minutes; small cookies for 5 minutes). Do NOT over bake. Allow to cool for 2 minutes on baking sheets then remove to wire racks to cool completely. Frost if desired.
Yield: 3 to 4 dozen, depending on size.
1/2 cup solid shortening
2 eggs
1/4 cup maple flavored pancake syrup
1 tbsp vanilla extract
3 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Preheat oven to 375 degrees.
In a large bowl, combine the sugar, butter, and shortening. Beat on medium speed of electric mixer until well blended. Add the eggs, syrup, and vanilla extract; beat well.
In a separate bowl, combine flour, baking powder, baking soda and salt. Add gradually to the creamed mixture with the mixer on low speed. Mix until well blended. Divide the dough into fourths. Note: If dough is too sticky, wrap each fourth in plastic wrap and refrigerate for approximately 1 hour.
Spread a tablespoon of flour on a large sheet of waxed paper. Place one of the fourths of dough on the floured waxed 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 cookie cutter. Transfer to ungreased baking sheet, 2-inches apart. Sprinkle with decors or bake plain to frost later.
Repeat process with remaining fourths.
Bake at 375 degrees for 5-9 minutes (larger cookies up to 9 minutes; small cookies for 5 minutes). Do NOT over bake. Allow to cool for 2 minutes on baking sheets then remove to wire racks to cool completely. Frost if desired.
Yield: 3 to 4 dozen, depending on size.
This is a file photo.
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