Combine sugar and Crisco in large bowl. Beat a medium speed until well blended. Add eggs, syrup and vanilla. Beat until well blended and fluffy. Combine 3 cups flour, banking powder, baking dish, and salt. Add gradually to creamed mixture at low speed Mic until well blended. Divide dough in to 4 quarters. If dough is to sticky to roll then wrap in plastic wrap and refrigerate at leas 1 hour.
Spread 1 tbsp of flour on large sheet of waxed paper. Place one-fourth of the 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 our with floured cutter. Transfer to ungreased baking sheet with large pancake turner Place 2 inches apart. Sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost when cooled.
Bake one baking sheet at a time at 375 degrees for 5 to 9 minutes, depending on size of cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Place sheet on foil on counter top. Remove cookies to foil to cool completely, then frost if desire.