Few things are as fun as making holiday sugar cookies with little kids. I let my niece and nephews start sprinkling on the colored sugar when they were only about three. The results would never have made it into Martha Stewart Living but the kids were crazy happy to show off their cookies.
The Ultimate Sugar Cookie
1994 recipe from old Crisco advertising
1 1/4 cups sugar
1 cup Butter Flavor Crisco
1/4 cup light corn syrup or regular pancake syrup (which is NOT the same thing as maple syrup)
1 tbsp. vanilla
3 cups all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1. Heat oven to 375˚F.
2. Combine sugar and 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 of 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 quarter of dough on the 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 cookie cutter. Transfer to ungreased baking sheet, 2 inches apart. Sprinkle with decors or leave plain to frost when cooled.
6. Bake at 375˚F for 5 - 9 minutes, (bake smaller, thinner cut-outs closer to 5 minutes). DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove to counter or wire rack to cool completely, then frost if desired.
Makes about 3 - 4 dozen cookies, depending on size.
This kid's mom just told him that if he behaves himself at church he can have sugar cookies when he gets home. Just this once.