For cookies, combine sugar and 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 powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Divide dough into quarters. Wrap each quarter of dough with plastic wrap. Refrigerate at least 1 hour. Keep refrigerated until ready to use. Preheat oven to 375°F. (190°C.). Place sheets of foil on countertop for cooling cookies. Spread 1 tablespoon or more of flour on large sheet of waxed paper. Place one quarter 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. Remove top sheet of waxed paper. Cut out with floured cutters in appropriate shapes (ghosts, pumpkins, cats, brooms etc.) or hand-cut forms. Transfer to ungreased baking sheet with large pancake turner. Place 2 inches apart on ungreased baking sheet. Roll out remaining dough. Bake one baking sheet at a time at 375°F. (190°C.) for 5 to 9 minutes, depending on the size of your cookies (bake smaller, thinner cookies closer to 5 minutes; larger cookies closer to 9 minutes). DO NOT OVER BAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. For icing, combine icing sugar and 3 tablespoons water. Mix to blend well. Add additional water, a little at a time, if icing is too stiff. Add additional icing sugar if mixture is too thin. Divide mixture into small bowls. Add food color, a few drops at a time, to achieve desired colors. Spread icing in thin layer on cooled cookies. Place remainder of icings in pastry bags fitted with small round writing tips. Alternatively, place in small resealable plastic bags. Snip very small hole off one corner of each bag. Pipe designs onto iced cookies.

Makes: About 3-1/2 dozen cookies Halloween 4 Kids