Best Sugar Cookies

The best, most mouthwatering sugar cookies.  Usually I just scoop them onto the cookie sheet.  Today I will try  crushed candy canes in them. =)

1 1/4 Cups sugar
1 Cup butter flavored shortening
2 eggs
1/4 Cup light corn syrup or regular pancake syrup
1 Tbsp. vanilla
3 Cups all purpose flour (plus 4 Tbsp divided)
3/4 tsp. baking powder
1/2 tsp. baking soda
 1/2 tsp. salt

1. Heat oven to 375 degrees.

2. Combine sugar and shortening in large bowl.  Beat at medium speed until well blended.  Add eggs, syrup and vanilla.  Beat until fluffy.

3. Combine the 3 cups flour, baking powder,  baking soda and salt.  Add gradually to cream mixture at low speed.

*Here is where I scoop this deliciousness onto parchment-lined cookie sheets and bake for 10 minutes usually. =)

For cookie cutters:

1. Divide dough into 4 quarters.  (If dough is too sticky or soft, wrap each quarter in plastic wrap and refrigerate for a least 1 hour.)

2.  Spread 1 Tbsp. flour on waxed paper place 1/4 of dough  on paper and flatten slightly.   Cover with another sheet of waxed paper and roll to 1/4 thickness.

Cut with floured cutters, transfer to cookie sheet, and bake at 375 degrees for 5 to 9 minutes.  Cool 2 minutes on baking sheet.

Makes 3 to 4 dozen

Original Favorite Cookies

I made these cookies in my early adulthood, and haven't made them forever.  But I include them because they were my favorites back then. =)

2 cups brown sugar
1 cup white sugar
4 eggs
2 cups butter
2 tsp. baking soda
2 tsp. salt

Bake at 350 degrees for 8-10 minutes.

Hermana Smith's No Bake Cookies

A companion from my LDS mission to the Dominican Republic taught me this recipe.  Without ovens (in general) there, this was the perfect treat!  I made them the other day for my kids, and felt good that there are oats and peanut butter in them--every bit of nutrition helps. =)

2 cups sugar
1/2 cup milk
1 cup butter
1/2 teaspoon salt

Stir these ingredients to boil for one minute, then add:

1 cup peanut butter
1 tsp. vanilla
3 cups instant oats
1/2 cup unsweetened cocoa powder

Scoop out onto cookie sheets and cool.  (I did this with parchment in the freezer and fridge--worked well.)  YUM!!

Thanks Hna. Smith!!!