Servings: 4 dozen

3½ cups flour 3½ cups flour
½teaspoon salt ½teaspoon salt
1 cup butter, soften 1 cup butter, soften
⅔ cup sugar plus more for sprinkling ⅔ cup sugar plus more for sprinkling
1 large egg 1 large egg
1 tablespoon light corn syrup 1 tablespoon light corn syrup

1. Whisk together the flour and salt in a small bowl. Set it aside.
2. In a large bowl, use a wooden spoon to press the butter into the sugar until the mixture is soft and smooth. Stir in the egg, corn syrup and vanilla extract. Then stir in the flour mixture from step 1, one third at a time.
3. Divide the dough into two portions. Pat each portion into a disk, wrap it in plastic, and chill until firm enough to roll {1 to 2hours}
4. Heat the oven to 375. Working with the one disk at a time, place the chilled dough between 2 sheets of waxed paper and roll it to about ¼-inch thickness. Use cookie cutters to cut out shapes from the dough. Errol the dough scraps and cut out more shapes.
5. Places the shapes on an ungreased baking sheet, leaving an inch between them. If you’re not planning to frost the cookies, sprinkle the tops with sugar.
6. Bake the cookies until light brown around the edges, 8 to 10 minutes. Then leave them on the baking sheet for a few minutes before transferring them to a wire rack to cool. Decorate the cooled cookies with frosting and minicandies.