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Valentine's Sugar Cookies

Ingredients

  • 1 1/4 cups granulated sugar 
  • 1 cup shortening 
  • 2 eggs 
  • 1/4 cup light corn syrup or pancake syrup 
  • 1 tablespoon vanilla 
  • 3 cups flour plus 4 tablespoons divided 
  • 3/4 teaspoon baking powder 
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon salt 
Method 

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 cup  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 ready to use. Preheat oven to 375°F. Place sheets of foil on countertop for cooling cookies. Spread 1 tablespoon of 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 1/4 inch thickness. Remove top sheet of waxed paper. Cut out with floured cutters in traditional shapes such as hearts and cupids.  
Transfer to ungreased baking sheet with large pancake turner. Place 2 inches apart on ungreased baking sheet. Roll out remaining dough. Bake one baking sheet at a time at 375°F 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 OVER BAKE.  
Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. 

Icing 

  • 1 cup icing sugar (powder sugar) 
  • 3 tablespoons water 
  • red food coloring 
  • decorative candies 
For icing, (frosting) combine icing sugar and water. Mix until smooth and spreadable.  
Divide in half.  Add red food coloring by drops to half until desired color is reached. Spread thin layer of icing on cookies.  Decorate with candies as desired. 
Yield: About 3-1/2 dozen cookies