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Italian White Christmas Cookies
makes several dozen

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 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.

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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