Buttermilk Cookies
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 5 1/2 dozen cookies
- 1/2 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon grated lemon zest
- 1 1/2 cups granulated sugar
- 1 1/2 cups confectioners sugar
- Carbohydrate 12 g(4%)
- Cholesterol 11 mg(4%)
- Fat 2 g(4%)
- Fiber 0 g(1%)
- Protein 1 g(2%)
- Saturated Fat 1 g(7%)
- Sodium 36 mg(1%)
- Calories 71
PreparationMake cookies: Preheat oven to 350°F with rack in middle. Butter 2 large baking sheets. Whisk together flour, zest, baking soda, and salt. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Mix in flour mixture and buttermilk alternately in batches at low speed, beginning and ending with flour mixture, until smooth. Drop level tablespoons of dough about 1 1/2 inches apart onto baking sheets. Bake, 1 sheet at a time, until cookies are puffed and edges are golden, 12 to 15 minutes per batch. Cool cookies on sheets 1 minute, then transfer cookies to racks. Glaze cookies: Whisk together all glaze ingredients and brush onto tops of warm cookies. Let stand until cookies are completely cooled and glaze is set. Cooks' note:Cookies are best the day they're made but can be frozen, wrapped well, up to 1 month.
PreparationMake cookies: Preheat oven to 350°F with rack in middle. Butter 2 large baking sheets. Whisk together flour, zest, baking soda, and salt. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Mix in flour mixture and buttermilk alternately in batches at low speed, beginning and ending with flour mixture, until smooth. Drop level tablespoons of dough about 1 1/2 inches apart onto baking sheets. Bake, 1 sheet at a time, until cookies are puffed and edges are golden, 12 to 15 minutes per batch. Cool cookies on sheets 1 minute, then transfer cookies to racks. Glaze cookies: Whisk together all glaze ingredients and brush onto tops of warm cookies. Let stand until cookies are completely cooled and glaze is set. Cooks' note:Cookies are best the day they're made but can be frozen, wrapped well, up to 1 month.
