Provided by Jean Root
1 1/4 cups sugar
1 cup butter flavored Crisco
2 eggs
1/4 cup light corn syrup
1 Tbs lemon extract
1/2 tsp vanilla
3 cups all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Combine sugar and Crisco in a large bowl. Beat until well blended. Add eggs, syrup, extract. Beat well. Combine dry ingredients and add gradually to creamed mixture. Mix until well blended. Divide dough into quarters. If dough is sticky, wrap in plastic wrap, and refrigerate for 1 hour. Roll each quarter of dough on floured wax paper to 1/4" thickness. Cut with floured cookie cutter. Place 2" apart on ungreased cookie sheet. Sprinkle on decors or leave plain to decorate after baking. Bake at 375 degrees for 5 to 9 minutes depending on size of cut outs. Do not over bake! Cool 2 minutes on cookie sheet and then remove to rack to cool completely. Decorate. About 3 dozen cookies.
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