Italian Sugar Cookies
Source of Recipe
Internet
List of Ingredients
4 cups sugar
2 cups white vegetable shortening ( such as Crisco )
6 eggs
2 cups buttermilk
4 tsp lemon or vanilla or anise extract
2 tsp cream of tartar
2 tsp baking soda
7 1/2 cups flour ( see instructions below )
Optional: white icing or glaze
colored sugar sprinkle, nuts etc.
Cream shortening and sugar with electric mixer. Add eggs one at a time and beat well. Add buttermilk,
flavor extract, baking soda and cream of tarter and blend well. Now by hand with a wooden spoon, add flour
1 cup at a time until the mixture is somewhat stiff. Drop from, heaping tablespoons onto a lightly greased cookie
sheet 2 to 3 inches apart. If not icing you may press on the nuts or sprinkles now ( or you can ice or frost
and decorate with sprinkles after baking ). Bake in a preheated 425F oven, center oven rack, 10 to 13 minutes
or until cookie edges are slightly brown and tops look set.
DO NOT OVERBAKE. Overbaking cause dry , hard cookies. Carefully remove to rack to cool. Frost or decorate as
desired. Best flavor,the following day.
Note: recipe may be halved, cookies freeze well, for best baking use an insulated baking sheet as these tend to burn
on the bottom. Store airtight.Yield: several dozen with full recipe.
Recipe
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