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    You are in: Home / Recipes / Italian Sugar Cookies Recipe
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    Italian Sugar Cookies

    Total Time:

    Prep Time:

    Cook Time:

    43 mins

    30 mins

    13 mins

    Dave's Note:

    aka Italian White Christmas Cookies. I have had this simple recipe for years. This makes a basic soft cookie that can be iced and decorated for the holidays

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    Ingredients:

    Yield:

    large c ...

    Units: US | Metric

    Directions:

    1. 1
      Cream shortening and sugar with electric mixer.
    2. 2
      Add eggs one at a time and beat well.
    3. 3
      Add buttermilk, flavor extracts, baking soda and cream of tarter and blend well.
    4. 4
      Now by hand with a wooden spoon, add flour 1 cup at a time until the mixture is stiff.
    5. 5
      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).
    6. 6
      Bake in a preheated 375F 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.
    7. 7
      Carefully remove to rack to cool. Frost or decorate as desired.
    8. 8
      Notes: 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.

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    Ratings & Reviews:

    • on November 28, 2001

      35

      The recipie has alot of promise, but it needs some tweeking. The first batch out of the oven were undercooked in the center. Next batch I flattend a bit and they came out better, the third batch I flattend to 3/8 thick and it seemed to work fine. They are very tender and are very attractive as they crack slightly and have a nice light brown hue around the perimeter. With the texture issues solved solved I would like to work on the flavor as they are a bit flat for my tastes, and for what I think a Christmas Cookie should be...... I think some ground nut and more extract would be a big help.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 18, 2009

      55

      YUM! These were some of the best cookies I have tasted in a LONG time! The dough was REALLY fluffy and airy. It tasted so good raw. :D I used vanilla exctract, and used an electric mixer to mix everything 'till the 6th cup of flour. I didn't roll them out, cooked them for 10 minutes, at 375. Came out fluffy, and looked like a biscuit. I sprinkled some bakers sugar over them... ADDICTING!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 29, 2009

      45

      I've never seen a cookie recipe that states to bake the cookies in a 425 degree oven. My first batch I was a little scared so I only cooked it for 8 mins and the bottoms came out burnt, so I turned my oven down to 400 and had the same problem. Finally turned it down to 375 and cooked another batch for 8 mins and they came out perfect. Thanks for the recipe Sorry I forgot to add the stars.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Italian Sugar Cookies

    Serving Size: 1 (4970 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 90.2
     
    Calories from Fat 34
    37%
    Total Fat 3.7 g
    5%
    Saturated Fat 1.1 g
    5%
    Cholesterol 10.7 mg
    3%
    Sodium 28.9 mg
    1%
    Total Carbohydrate 12.8 g
    4%
    Dietary Fiber 0.2 g
    0%
    Sugars 6.9 g
    27%
    Protein 1.2 g
    2%

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