| 1 | Combine sugar and butter flavor crisco in large bowl. |
| 2 | Beat at medium speed of electric mixer until well blended. |
| 3 | Add eggs, syrup and vanilla. |
| 4 | Beat well. |
| 5 | Combine flour, baking powder, baking soda and salt. |
| 6 | Add gradually to creamed mixture at low speed. |
| 7 | Mix until well blended. |
| 8 | Divide dough into quarters. |
| 9 | Tip if dough is too sticky/soft to roll, wrap each quarter of dough with plastic wrap. |
| 10 | Refrigerate 1 hour. |
| 11 | Keep refrigerated until ready to roll. |
| 12 | Spread 1 tablespoon of flour os large sheet of waxed paper. |
| 13 | Place a quarter of dough on floured paper. |
| 14 | Flatten dough slightly, turn over, and cover with another sheet of waxed paper. |
| 15 | Roll dough to ? thickness. |
| 16 | Cut out with floured cutter. |
| 17 | Transfer to ungreased baking sheet, 2" apart. |
| 18 | Sprinkle with decors, or leave plain to frost when cooled. |
| 19 | Bake at 375°F. |
| 20 | For 5-9 minutes (bake smaller, thinner cut-outs closer to 5 minutes, larger cut-outs closer to 9 minutes). |
| 21 | Don"t overbake. |
| 22 | Cool 2 minutes on baking sheet. |
| 23 | Remove to counter, cool, frost if desired. |
