More Cookies

Buttermilk and cookies. 

I love baking with buttermilk.  The recipes taste lighter and are just better than using regular milk.  I always plan to freeze leftover buttermilk as I don’t like to waste it.  So the last time I bought buttermilk we had buttermilk pancakes, twice, and I made four loaves of buttermilk bread (we shared) and then I made buttermilk cookies.  I have been going through my recipes and I pulled out the recipe for buttermilk cookies.  Well, let me tell you I was not disappointed and this recipe has earned a page in our approved recipe binder. I know I’ll be making a lot of these from now on.  The recipe called for ¼ - ½ tsp. ground nutmeg. I used ¼ tsp. and was disappointed so I changed the recipe to call for ½ tsp. ground nutmeg.  These are frosted cookies and the nutmeg gives them just the right burst of tasty goodness.  These are perfect for an afternoon cup of tea or coffee!

Buttermilk Cookies

½ cup butter, softened

1 cup sugar
1 egg
1 tsp. pure vanilla extract
2 ½ cups flour
½ tsp. ground nutmeg
½ tsp. baking soda
½ tsp. salt
½ cup buttermilk

Frosting:

4 Tbsp. softened butter
4 Tbsp. softened cream cheese
1 ½ cups powdered sugar
1 tsp. pure vanilla extract

Preheat oven to 375˚.  Cream together the butter and sugar.  Add the egg and vanilla and beat well.  Combine the dry ingredients.  Gradually add to the creamed mixture, alternating with the buttermilk, until well combined.

Drop by rounded tablespoon onto a greased or parchment paper-lined cookie sheet, 2-inches apart.

Bake at 375˚ for 10-12 minutes until the edges are lightly browned.  Let cool before frosting.

Mix the frosting ingredients together and beat until mixture is at desired spreading consistency. I added a tsp. of milk.

Frost and enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

**You may want to double the recipes as this only made 3 dozen cookies and they disappear quick.