Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Italian Sugar Cookies
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- #18165
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 cups sugar
2 cups white vegetable shortening
6 eggs
2 cups buttermilk
4 teaspoons lemon or vanilla or anise extract
2 teaspoons cream of tartar
2 teaspoons baking soda
7 1/2 cups flour ( see instructions below )
Optional
white icing or glaze
colored sugar sprinkle
nuts
directions
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.
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 425 degrees F oven, center oven rack, 10 to 13 minutes or until cookie edges are slightly brown and tops look set. DO NOT OVERBAKE. Overbaking causes dry, hard cookies.
Carefully remove to rack to cool. Frost or decorate as desired.
cook's 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.
added by
davidgrfr
nutrition data
Nutritional data has not been calculated yet.
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