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FareShare Gazette Recipes -- May 2003 - U's


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Ultimate Sugar Cookies

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                       * Exported from MasterCook *

                          Ultimate Sugar Cookies

Recipe By     :Crisco
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 6-05 May 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4           cups  granulated sugar
  1                     Butter Flavor CRISCO Stick
                        or 1 cup Butter Flavor
                        CRISCO all-vegetable shortening
  2                     eggs
     1/4           cup  light corn syrup
  1         tablespoon  vanilla
  3               cups  all-purpose flour -- plus
  4        tablespoons  all-purpose flour -- divided
     3/4      teaspoon  baking powder
     1/2      teaspoon  baking soda
     1/2      teaspoon  salt

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 4 quarters. Wrap each quarter of dough with plastic
wrap. Refrigerate at least 1 hour. Keep refrigerated until ready to use.
Heat oven to 375F. Place sheets of foil on counter top for cooling cookies.
Spread 1 tablespoon or more 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 cutter. Transfer to ungreased baking sheet with large pancake
turner. Place 2 inches apart on ungreased baking sheet. Roll out remaining

Sprinkle with granulated sugar or colored sugar crystals, or leave plain
to frost or decorate when cooled.

Bake one baking sheet at a time at 375F 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, then
frost and decorate if desired.


DROP COOKIE VARIATION - Do not refrigerate dough. Drop by rounded
measuring tablespoonfuls of dough 2 inches apart on an ungreased baking
sheet. Bake at 375F for 7 to 8 minutes.

Source : ""

S(Formatted/ Shared By:): "Steph Guyer"

NOTES : Decorations (your choice) granulated sugar, colored sugar
crystals, frosting, candies, chips, nuts, raisins, decorating gel

Contributed to the FareShare Gazette by Steph; 27 May 2003.

               - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 2848 Calories; 13g Fat (4.0% calories 
from fat); 53g Protein; 628g Carbohydrate; 11g Dietary Fiber; 374mg 
Cholesterol; 2282mg Sodium.  Exchanges: 20 1/2 Grain(Starch); 1 1/2 Lean Meat; 
1 Fat; 21 Other Carbohydrates.

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