The Ultimate Sugar Cookies

I'm always on the lookout for good classic cookie recipes (chocolate chip, sugar, etc.). To date, this is the best sugar cookie recipe I've found. This recipe tastes delightful and has a pleasant aftertaste making it a winner.
The Ultimate Sugar Cookie
courtesy of The Cookie Bible

1 1/4 cups sugar
1 cup butter flavor crisco
2 eggs
1/4 cup light corn syrup
1 tablespoon vanilla
3 cups plus 4 tablespoons flour, divided
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Decorations of your choice

Combine sugar and 1 cup shortening in large bowl. Beat at medium speed until well blended. Add eggs, syrup and vanilla. Beat until well blended and fluffy.

Combine 3 cups flour, baking powder, baking soda, and salt. Add gradually to creamed mixture at low speed. (Tip: For well-defined cookie edges, or if dough is too sticky or too soft to roll, do the following: Wrap each quarter of dough with plastic wrap. Refrigerate 1 hour. Keep dough balls refrigerated until ready to roll.)

Heat oven to 375 degrees. Place sheets of foil on countertop for cooling cookies. Spread 1 tablespoon flour on large sheet of waxed paper. Place one fourth of dough on paper. Flatten slightly with hands. Turn dough over and cover with another large sheet of waxed paper. Roll to 1/4-inch thickness. Remove top sheet of waxed paper.

Cut out cookies with floured cutter. Transfer to ungreased baking sheet with large pancake turner. Place 2 inches apart. Roll out remaining dough. Sprinkle with grandulated sugar, colored sugar crystals, decors or leave plain to frost or decorate when cooled.

Bake one baking sheet at a time at 375 degrees for 5 to 9 minutes, depending on size of cookies. (Bake smaller, thinner cookies closer to 5 minutes, larger cookies closer to 9 minutes.) DO NOT OVERBAKE! Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely, then frost as desired.

Yield: 3 to 4 dozen cookies