Buttermilk Cookies

I bought a large container of buttermilk on the weekend, which was perfect as I really wanted to bake and try out a new recipe. I found a buttermilk cookie recipe on gourmet.com, which will be shutting down soon, so here is the link to the recipe on epicurious.com.

Mine didn't turn out quite like the picture as I wasn't very exact in dropping them on the cookie sheet, but I kind of like that more rustic, home-made look. Also, I was surprised to find that the texture of the cookie is really more like that of a cake, so it was very similar to a buttermilk pound cake that I make regularly, but the glaze is a sweet addition that changes it up. The original recipe called for lemon zest, which I omitted and replaced with almond extract, so you could definitely play with the recipe and substitute your own favourite flavour instead.


Buttermilk Cookies
Adapted from Gourmet magazine
Yield: 30 cookies
Print recipe

Cookies
1 1/2 cups flour
1/4 tsp baking soda
1/4 tsp salt
3/8 cup unsalted butter, softened
3/4 cup sugar
1 egg
1/2 tsp vanilla extract
1/2 tsp almond extract
1/3 cup buttermilk

Glaze
1/2 cup icing sugar
1 tbsp buttermilk
1/4 tsp vanilla extract
1/4 tsp almond extract

1. Preheat oven to 350F.


2. Line 2 baking sheets with parchment paper.


3. In bowl, combine flour, baking soda, and salt.


4. In another bowl, cream together butter and sugar until pale and fluffy.


5. Add egg and combine well.


6. Add vanilla extract and almond extract and combine well.


7. Mix in flour mixture and buttermilk alternately in batches, beginning and ending with flour mixture, until smooth.


8. Drop by level tablespoon about 1 1/2 inches apart onto baking sheets.


9. Bake until cookies are puffed and edges are golden, about 12-15 minutes.


10. For glaze, whisk all ingredients together and brush on top of warm cookies.


11. Cool cookies on rack. Let stand until cookies are completely cooled and glaze is set.