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Ingredients
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 of dough with plastic wrap. Refrigerate at least 1 hour. Keep refrigerated until needed. Preheat oven to 375°F. Place sheets of foil on counter top for cooling cookies. Spread 1 tablespoon or more of flour on a 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 1/4 inch thickness. Remove top sheet of paper. Cut out with floured cutters in appropriate shapes (ghosts, pumpkins, cats, broom, etc.) Transfer to ungreased baking sheet with large pancake turner. Place 2 inches apart on baking sheet. Bake for 5 -9 minutes, depended on the size of the cookie. DO NOT OVER BAKE. As they are cooking start on the remaining dough. Bake only 1 sheet of cookies at a time. Mix to blend. Add additional water, a little at a time if icing is too stiff. Add additional icing 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 icing in thin layer on cooled cookies. Place remainder of icings in pastry bags fitted with small round writing tips. Alternatively, place in small resealable plastic bags. Snip very small hole off one corner of each bag. Pipe designs onto iced cookies. Yield 3 1/2 dozen cookies |
