Using a stand mixer with the paddle attachment, cream together butter and sugar. Add eggs, vanilla, and corn syrup to mixer. Mix at low speed until fully blended. Add the dry ingredients to the wet, one cup at a time with your mixer on low, until all are incorporated. Separate your dough into 3 equal balls. Roll out each ball to about a 1/4" thickness between sheets of wax paper. Then chill these "flats" of dough for at least an hour before baking. Line your baking pans with parchment paper. Use holiday shaped cookie cutters to cut out the cookies. Bake at 375 degrees for 10-14 minutes. Cool on a wire rack.
