The name says it all. Use pancake syrup instead of the corn syrup, if you wish.
Original recipe makes 3 – 4 dozen
Ingredients
1 1/4 cups white sugar
1 cup butter flavored shortening
2 eggs
1/4 cup light corn syrup
1 tablespoon vanilla extract
3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
- 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
Calories: 97 kcal
Carbohydrates: 12.6 g
Cholesterol: 9 mg
Fat: 4.7 g
Fiber: 0.2 g
Protein: 1.1 g
Sodium: 49 mg
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