• 1 1/4 cups granulated sugar 
• 1 cup shortening 
• 2 eggs 
• 1/4 cup corn syrup or pancake syrup 
• 1 tablespoon vanilla 
• 3 cups plus 4 tablespoons all purpose flour divided 
• 3/4 teaspoon baking powder 
• 1/2 teaspoon baking soda 
• 1/2 teaspoon salt 
• 1 cup powdered sugar 
• 3 to 5 tablespoons water 
• food color 

Method 

Cookies:  
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 quarters. Wrap each quarter in plastic wrap. 
Refrigerate several hours or overnight. 
Pre-heat oven to 375°F.  
Place sheets of foil on countertop for cooling cookies. 
Spread 1 tablespoon flour on large sheet of waxed paper.  
Place one quarter of dough on floured paper.  
Flatten slightly with hands.  
Turn dough over and cover with another large sheet of waxed paper.  
Roll dough to l/4-inch thickness. 
Remove top layer of waxed paper.  
Cut out with Easter cookie cutters or hand cut forms.  
Transfer to ungreased baking sheet with large pancake turner.  
Place 2 inches apart. Roll and cut out remaining dough. 
Bake one baking sheet at a time at 375° for 5 to 9 minutes, depending on the size of your cookies.  
(Bake smaller, thinner cookies closer to 5 minutes; larger cookies closer to 9 
minutes.)  
DO NOT OVERBAKE.  
Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. 
Icing:  
Combine powdered sugar and 3 tablespoons water.  
Mix to blend well.  
Add additional water, a little at a time, if frosting is too stiff.  
Add additional powdered sugar if mixture is too thin. 
Divide mixture into small bowls.  
Add food color, a few drops at a time, to achieve desired colors.  
Spread frosting in thin layer on cooled cookies.  
Place remainder in pastry bags fitted with small round writing tip. Alternatively, place in small resealable plastic bag.  
Snip very small hole off one corner of bag.  
Pipe designs onto frosted cookies. 
  

Yield: 3 to 4 dozen cookies (depending on size)