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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 24 |
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After I experimented in the kitchen mixing and matching ingredients to come up with a new and different cookie recipe, my husband proclaimed these the winner! With a little peppermint extract, these cake-like cookies bring a nice close to any meal. Ingredients:
1/2 cup butter, softened |
1 cup sugar |
1 egg |
1/2 teaspoon vanilla extract |
1/4 teaspoon peppermint extract |
2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/4 teaspoon cream of tartar |
1/2 cup buttermilk |
frosting: |
3 tablespoons butter, softened |
2 cups confectioners' sugar |
1/3 cup baking cocoa |
1/8 teaspoon salt |
1 teaspoon vanilla extract |
2 to 4 tablespoons milk |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking soda and cream of tartar; add to the creamed mixture alternately with buttermilk, beating well after each addition. Cover and refrigerate for 1 hour or until easy to handle.
2. Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 6 to 8 minutes or until set. Remove to wire racks to cool.
3. In a small bowl, beat the butter, sugar, cocoa, salt, vanilla and enough milk to achieve spreading consistency. Frost cookies. Yield: 4 dozen.
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