This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Soft Buttermilk Sugar Cookies
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- #18756
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
2 comments
ingredients
3 1/2 cups flour
1 cup butter or margarine
2 cups sugar
3 eggs
1 cup buttermilk
1/2 teaspoon salt
1 1/2 teaspoon vanilla extract
2 teaspoons baking powder
1 teaspoon soda
directions
Sift flour, add baking powder and salt. Cream shortening and sugar, add beaten eggs. Beat well, add vanilla. Add soda to buttermilk and stir. Add flour and buttermilk alternately.
Bake at 425-450 degrees F for 8 minutes.
Drop on sheet by spoon. Sprinkle with sugar from shaker. Cool on wire rack. Store with paper towels or wax paper between them.
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reviews & comments
I must have cooked them wrong our something because my batch tasted like hard biscuts
December 24, 2007
These cookies are the bomb! Soft, subtle & classy. Our next door neighbor used to make these for us (exact same recipe, I still have it!) when we were kids. She always had these on hand for us, and now I'm doing the same for my kids and our neighbors kids, too. They are simple but not boring...still divine.
This reciepe worked out okay if you like puffy cookies...which I do...if you want cut out cookies add about a cup of flour gradually mixing throughly and about 1/2 cup of sugar as well to make it sweeter because of the extra flour.
December 2, 2007
good taste, but more a more cakey type cookie. Baked up very "puffy" and tasted more like a muffin top. This sugar cookie dough is spoonable ONLY. This recipe not suitable for roll & cut out into shape type cookies.