1 1/4 c. sugar
3 c. all-purpose flour plus 4 tbsp. divided
1 c. butter flavor Crisco
3/4 tsp. baking powder
2 eggs
1/2 tsp. baking soda
1/4 c. light corn syrup
1/2 tsp. salt
1 tbsp. vanilla

Preheat oven to 375°F.

Cream sugar and butter, beating at medium speed. Add eggs, syrup and vanilla. Beat well until light and fluffy.

Mix 3 cups flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Beat until well blended. Divide dough into 4 portions.

TIP: If dough is too sticky or too soft to roll, wrap each quarter of dough with plastic wrap and refrigerate at least 1 hour or overnight. Lightly dust a sheet of parchment paper with 1 tablespoon flour. Place 1/4 of dough on floured paper, flatten slightly. Cover with a second piece of parchment paper. Roll dough out to 1/4-inch thickness. Cut out with a cookie cutter dipped into flour.

Arrange cut-out cookies on an ungreased baking sheet 2-inches apart. Sprinkle lightly with granulated sugar or colored sugar crystals.

Bake at 375°F for 5 to 7 minutes.