Instructions: Heat oven to 375F. Combine sugar and Crisco 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 quarters. If too sticky or too soft to rool; wrap each quarter with plastic wrap. Refrigerate at least 1 hour. Spread 1 tablespoon flour on large sheet of waxed paper. Place one quarter of dough on floured paper. Flatten slightly with hands. Turn dough and cover with another sheet of waxed paper. Roll to 1/4 inch thickness. Cut with cutters. Decorate if desired or leave plain to frost. Bake for 5 to 9 minutes depending on size of cookie. Do not over cook. Cool 2 minutes on baking sheet. Remove to foil to cool completely.

Preparation Time:0:15

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