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Makes about 5 Dozen Cookies 1 -1/4 cups granulated sugar 1 cup Butter Flavor Crisco all-vegetable shortening or 1 Butter Flavor Crisco stick 1 egg 1/4 cup light corn syrup or regular pancake syrup 1 teaspoon vanilla 1 tablespoon grated orange peel 1/2 teaspoon orange extract 3 cups all-purpose flour 1 -1/4 teaspoons cardamom 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon Place sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add egg, syrup, vanilla, orange peel and orange extract; beat until well blended and fluffy. Combine flour, cardamom, baking powder, baking soda, salt and cinnamon. Add gradually to shortening mixture, beating at low speed until well blended. Divide dough in half. Roll each half into a 12-inch-long log. Wrap with plastic wrap. Refrigerate for 4 hours or until firm. Heat oven to 375ºF. Grease baking sheets. Place sheets of foil on counter for cooling cookies. Cut rolls into 1/4-inch-thick slices. Place 1 inch apart on prepared baking sheets. Bake one baking sheet at a time at 375ºF for 7 to 9 minutes or until bottoms of cookies are lightly browned. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. |
