Italian Sugar Cookies

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

• Ready In: 43 mins
• Yields: 120 large cookies

Ingredients

• 4  cups sugar
• 2  cups vegetable shortening (such as Crisco)
• 6  eggs
• 2  cups buttermilk
• 4  teaspoons  lemon extract or 4  teaspoons vanilla or 4  teaspoons  anise extract
• 2  teaspoons cream of tartar
• 2  teaspoons baking soda
• 7 1⁄2 cups flour (see instructions below)
•  icing (optional) or   nuts (optional)
•  colored sugar sprinkle (optional)

Directions

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