Ultimate Sugar Cookies

I love sugar cookies but they have to be super soft (not over cooked). I told Katrina we would make sugar cookies awhile ago and she kept asking me to make them, so we finally did. I made these yesterday and they are almost gone, that should tell you how good they were.

Ultimate Sugar Cookies (recipe from CRISCO)

1-1/4 cups granulated sugar
1 Butter Flavor Crisco stick (or 1 cup Butter Flavor Crisco all-vegetable shortening)
2 eggs
1/4 cup light corn syrup
1 Tbsp vanilla
3 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp 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 4 quarters. Wrap each quarter of dough with plastic wrap. Refridgerate at least 1 hour. Keep in fridge until ready to use.

(I left dough in a tube like shape, rolled in ball and then flattened with hand...no cookie cutters required).

Spread 1 tbsp or more of flour on large sheet of waxed paper. Flatten slightly with hands. Turn dough over and cover with another large sheet of waxed paper. Roll dough to 1/4 in thinkness. Remove top sheet of waxed paper. Cut out with floured cutter. Transfer to ungreased baking sheet with larege pancake turner. Place 2 inches apart on baking sheet. Rout out remaining dough.

Sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost or decorate when cooled.

Bake 5-9 minutes at 375. DO NOT OVERBAKE

After making I knew I had to have icing. I found a great chocolate icing recipe. I will post it as well.