Recipe: Lemon Buttermilk Cookies [edit]

Photo: Valerina Catrice

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Edited by: Valerina Catrice

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Une Gamine dans la Cuisine: “Lemon Buttermilk Cookies”

August 13, 2009

I can't drink buttermilk from the carton. There was an 'incident' that took place when I was little. I think we have all experienced situations where we go to ...

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[edit] Ingredients

6	tablespoons of butter at room temp
¾	cup of granulated sugar
1	large egg
½	teaspoon of almond extract
⅓	cup of Buttermilk
1 ½	teaspoons of sea salt
½	teaspoon of baking Soda
2	teaspoons of fresh lemon zest ( save lemon juice for glaze )
1 ½	cups of all purpose flour
	Glaze ingredients:
1 ½	tablespoons of Buttermilk
2	teaspoons of fresh lemon juice
¾	cup of powdered sugar

[edit] Preparation

Step 1	In a small bowl, sift together the flour, and baking soda. Whisk in the lemon zest and sea salt. Set aside.
Step 2	In a large bowl, Cream the butter.
Step 3	Add the granulated sugar and beat until light and fluffy ( 2-3 minutes).
Step 4	Scrape down the sides of the bowl.
Step 5	Beginning and ending with the flour mixture, alternate beating in with the buttermilk.
Step 6	Beat until well combined. The batter should be a nice shade of pale yellow.
Step 7	I had to put mine in the refrigerator for 30 minutes to make it stiff. But I was baking on a very humid day.
Step 8	For each cookie, measure out 1 level teaspoon and place on the cookie sheet.
Step 9	Leave about 1 1/2 inches between cookies.
Step 10	Bake 11-15 minutes or until they are slightly puffed and the edges are a light gold.
Step 11	Remove from oven and cool for 1-2 minutes on a wire rack. Glaze the cookies while they are still warm.
Step 12	To make the glaze. Mix all the ingredients together until all the powdered sugar lumps are gone. Add as little or as much lemon juice as you like. If the glaze is too runny, add more sugar.
Step 13	Spread or drizzle over the warm cookies