Rating: 4.5 stars
33 Ratings
  • 5 star values: 22
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1

The name says it all. Use pancake syrup instead of the corn syrup, if you wish.



Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Beat sugar and shortening at medium speed of electric mixer until well blended. Add eggs, syrup and vanilla; beat well. Gradually add combined dry ingredients at low speed. Mix until well blended.

  • Refrigerate dough 1 hour.

  • Roll out dough between two sheets of lightly floured wax paper. Cut out with floured cutter.

  • Bake on ungreased cookie sheets at 375 degrees F (190 degrees C) for 5-9 minutes, depending on size and thickness of cookies. Do not overbake. Cool 2 minutes, then remove from cookie sheets to cool.

Nutrition Facts

97 calories; protein 1.1g; carbohydrates 12.6g; fat 4.7g; cholesterol 7.8mg; sodium 49.1mg. Full Nutrition