posted by Marlen 12-17-100 6:28 AM
Makes about 7 to 8 dozen Cookies
1-1/4 cups granulated sugar
1 Butter Flavor CRISCO Stick (or 1 cup Butter Flavor CRISCO all-vegetable shortening)
1/4 cup light corn syrup or regular pancake syrup
2 teaspoons vanilla
1 teaspoon almond extract
3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Colored sugar crystals (optional)
Heat oven to 375ºF. Place sheets of foil on countertop for cooling cookies.
Combine sugar and Butter Flavor Crisco in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup, vanilla and almond extract. Beat until well blended and fluffy.
Combine flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended.
Fill cookie press or pastry bag with dough, following manufacturer’s direction. Press dough out 2 inches apart onto cold ungreased baking sheet. Sprinkle with colored sugar, if desired. (Tip: If dough becomes too soft, refrigerate dough about 5 minutes or until firm enough to hold its shape.)
Bake one baking sheet at a time at 375ºF for 7 to 9 minutes, or until bottoms are golden. DO NOT overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely, then frost and decorate if desired.
Note: Dough may be tinted using a few drops of food color. Cookies may be iced and decorated, if desired.
Butter Flavor Crisco is artificially flavored. Dough may be refrigerated or frozen at this point. It can also be frozen after pressing and before baking. Baked cookies that have not been frosted can also be frozen.
Make-ahead tip: Bake and cool cookies completely. In an airtight or freezer container arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month.
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