Combine sugar and 1 cup shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup and vanilla. Beat until well blended and fluffy.

Combine 3 cups flour, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well-blended. Divide dough into 4 quarters.

Heat oven to 375°F. Place sheets of foil on countertop for cooling cookies. Spread 1 tbsp flour on large sheet of waxed paper. Place1/4 of dough on paper. Flatten slightly with hands. Turn dough over and cover with another large sheet of waxed paper. Roll dough to 1/4 in thickness. Remove top sheet of waxed paper.

Cut out cookies with floured cutter. Transfer to ungreased baking sheet with large pancake turner. Place 2 in apart. Roll out remaining dough. Decorate with sugars if you please.

Bake one baking sheet at a time at 375°F for 5 to 9 minutes, depending on size of cookies. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely, then frost if desired.