The name says it all. Use pancake syrup instead of the corn syrup, if you wish.
INGREDIENTS (for 4 servings):
- 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
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.