2000s Recipes + Menus
Buttermilk Cookies
Makesabout 5 1/2 dozen cookies
- Active Time:35 min
- Start to Finish:1 1/2 hr
January 2008
Miss Lewis mentions buttermilk cookies, which she pairs with ice-cold lemonade, but as far as we know, she never committed a recipe to paper. When we developed one, the big debate was about texture: Soft or crisp? What you see here is the cookie of your dreams, with a tender interior and the slightest bit of crispness around the edge.
For Cookies
- 3 cups all-purpose flour
- 1 teaspoon grated lemon zest
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2/3 cup well-shaken buttermilk
For Glaze
- 1 1/2 cups confectioners sugar
- 3 tablespoons well-shaken buttermilk
- 1/2 teaspoon pure vanilla extract
Make cookies:
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Preheat oven to 350°F with rack in middle. Butter 2 large baking sheets.
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Whisk together flour, zest, baking soda, and salt.
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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.
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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:
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Whisk together all glaze ingredients and brush onto tops of warm cookies.
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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.
- Keywords
- edna lewis,
- southern u.s.,
- cookies,
- dessert
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