Nutrition balance score
Unbalanced
Glycemic Index
73
High
Glycemic Load
9
Low
Nutrition per serving
Calories92.9 kcal (5%)
Total Fat4.2 g (6%)
Carbs12.5 g (5%)
Sugars6.6 g (7%)
Protein1 g (2%)
Sodium44.1 mg (2%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
48 servings
Instructions
Step 1
Heat
OvenPreheat
Step 2
Combine sugar and Butter Flavor Crisco in large bowl.
Bowl
MixerMix
sugar1 ¼ cups
Shortening1 cup
Step 3
Add eggs, syrup, and vanilla. Beat until well blended and fluffy.
MixerMix
eggs2
light corn syrup¼ cup
vanilla1 tablespoon
Step 4
Combine flour, baking powder, baking soda, and salt.
MixerMix
all-purpose flour3 cups
baking powder¾ teaspoon
baking soda½ teaspoon
salt½ teaspoon
Step 5
Add flower mixture to creamed mixture at low speed. Mix until well blended. Divide dough into 4 quarters.
MixerMix
Baking sheet
Step 6
Spread 1 tablespoon of 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 with floured cutter. Transfer to ungreased baking sheet with large pancake turner. Place 2 inches apart.
Baking sheet
Notes
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Crispy
Delicious
Easy
Fresh
Kid-friendly