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.

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Ingredients

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

Directions

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.

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  • 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
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