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Sugar Cookies

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  • Yield: 4 dozen cookies
  • Prep Time:  20 minutes
  • Bake Time: 7 to 9 minutes per batch
  • Chill Time: 1 hour


  • 1 cup butter OR margarine softened
  • 2/3 cup sugar
  • 1/2 cup Karo® Light Corn Syrup
  • 1 tablespoon lemon juice
  • 1 egg
  • 3-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • Parchment paper
  • Colored sugar for decorating


  • Beat margarine, sugar, corn syrup, lemon juice and egg in large bowl with mixer at medium speed until well blended. Gradually add flour and salt; beat until well mixed. Cover; refrigerate at least at least 1 hour, until dough is easy to handle.
  • Preheat oven 350°F. Line cookie sheets with parchment paper.
  • Roll out dough on lightly floured surface, one third at a time, to 1/8-inch thickness. Cut into desired shapes. Place on parchment paper-lined cookie sheets. Decorate as desired with colored sugar.
  • Bake 7 to 9 minutes or until lightly browned. Remove and cool on wire racks.
  • Store in tightly covered containers.

Corn Syrup

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