Ultimate Sugar Cookies

1 1/4 cups sugar

1 cup butter flavor shortening

2 eggs

1/4 cup light corn syrup or regular pancake syrup

1 Tbsp vanilla

3 cups all purpose flour plus 4 Tbsp

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Heat oven to 375.  Place sheets of foil on countertop for cooling cookies.  Combine sugar and butter flavor 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.  Mix until well blended.  Divide dough into 4 quarters.  Refrigerate 1 hour.  Keep balls refrigerated until ready to roll.  Spread one Tbsp flour on large sheet of waxed paper.  Place one fourth of dough on floured paper.  Flatten slightly with hands.  Turn dough over and cover with another large sheet of waxed paper.  Roll dough to 1/4 inch thickness.  Cut out cookies with floured cutter.  Transfer to ungreased baking sheet with large pancake turner.  Place 2 inches apart.  Sprinkle with sugar.  Bake one baking sheet at a time for 5-9 minutes.  Cool 2 minutes on baking sheet.  Remove cookies to foil to cool completely.