Sitting in front of my laptop, I am debating whether I should blog about these buttermilk cookies.Not that they aren't tasty. To the contrary, these little cookies are quite a treat. The headnote on the Gourmet Jan 2008, in which the recipe first appeared says it all : "These are the cookies of your dream,....tender interior with the slightest bit of crispness around the edge."
Indeed, that's my sentiment of the cookies. When baked right, these cookies are light, and have an almost cake like texture in the center. So why do I even hesitate to blog about it? Well....never mind. That isn't important anymore. Is it?
When baking these buttermilk cookies, remember to bake them one baking sheet at a time, as the recipe clearly indicates. I burnt one tray by baking 2 sheets at a time, thinking I'd save time. Learn from my mistake and don't let the same happens to you. Don't rush it. These cookies are worth the time and effort. The cookies are best eaten the day they are baked, but can be frozen for 1 month. I am curious about the texture of the cookies after being frozen, but not a single cookies survived for that experiment. (OCT brought them to lab, and returned with the empty container)...
adopted from Gourmet.com
3 cups all-purpose flour
1 teaspoon grated lemon zest (more if you wish)
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, at room temperature
1 teaspoon pure vanilla extract
2/3 cup well-shaken buttermilk
For Glaze (this is half the original recipe, which I find is more than enough to frost the cookies)
3/4 cup confectioners sugar
1.5 tablespoons well-shaken buttermilk
1/2 teaspoon pure vanilla extract
Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment papers.
Whisk together flour, lemon 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.
Whisk together all glaze ingredients and brush onto tops of warm cookies.
Let stand until cookies are completely cooled and glaze is set.