1 1/4 cups of sugar
1 cup (one stick) Butter Flavor Crisco Shortening
2 eggs
1/4 cup light corn syrup or (regular pankake syrup)
1 tablespoon of Vanilla
3 cups of all purpose flower (Plus 4 tablespoons divided)
3/4 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon salt
provided by- Crisco
Cooking instructions-
1. Heat oven to 375 degrees Farenheight. Place sheets of foil on countertop to cool cookies.
2. Combine sugar & Butter Flavor Crisco in large bowl. Beat at meduim speed of electric mixer until well blended. Add eggs, syrup and vanilla. Beat until well blended and fluffy.
3. Combine 3 cups of flour, baking powder, baking soda, & salt. Add gradually to creamed mixture at low speed. Mix until well blended. Divide dough into 4 quarters- Tip: if dough is too sticky or too soft to roll wrap each quarter of dough with plastic wrap or refridgerate at least one hour.
4. Spread one tablespoon of flour on large sheet of waxed paper. Place 1/4 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. Cut out with floured cutter. Transfer to ungreased baking sheet with large pancake turner. Place 2 inches apart. Sprinkle with granulated sugar or colored crystals, or leave plain to frost when cooled.
5. Bake at 375 degrees Faranheight for 5 to 9 minutes. Depending on the size of the cookies. DO NOT OVERBAKE. Cool 2 minutes, on baking sheet. Remove cookies to foil to cool completely. Then frost if desired
-provided by Crisco
Note from Nat: To make these cookies officailly Lucky Sugar Cookies-
Use White icing on the cookies (After they are baked)
After spreading the icing as thick or thin as you want, obtain some black, edible ink or icing.
Draw a Lucky Face on the cookie to make it look as if you're eating Lucky's head.
The End
Inspired by: Liliane Grand'Bois, (My mother) & the Crisco Company... ^_^
Thank you everyone, and I hope the recipe turns out well.... With regards-
Natalie