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Prep Time: 120 Minutes Cook Time: 15 Minutes |
Ready In: 135 Minutes Servings: 4 |
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This recipe is described as a cross between a cookie and tender white cake. It's from America's Best Lost Recipes by the editors of Cook's Country magazine (2007). They recommend baking one batch at a time and cooling the cookie sheets completely between batches Ingredients:
3 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
8 tablespoons unsalted butter, softened |
3/4 cup sugar, divided use |
1 large egg |
1/2 teaspoon vanilla extract |
1/2 cup buttermilk |
Directions:
1. To make cookie dough: In large bowl, whisk flour, baking powder, baking soda and salt. Using electric mixer at medium-high speed, beat together butter and 1/2 cup sugar for 2 minutes or until fluffy. Reduce mixer speed to medium. Add egg and vanilla. Beat until combined. Add flour mixture and buttermilk alternately in 2 batches, beating until incorporated after each addition. Press dough into 4-inch disk. Wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours or up to 24 hours.
2. To prepare oven, baking sheet: Adjust oven rack to middle position. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
3. To roll cookies: On lightly floured work surface, roll dough out to 1/4-inch-thick circle. Cut into rounds using 2 1/2-inch cookie cutter. Space rounds 1 inch apart on prepared baking sheet. Sprinkle with some remaining sugar.
4. To bake cookies: Bake for 12 to 15 minutes or until just golden around edges. Cool cookies on baking sheet for 2 minutes. Transfer to wire rack. Cool completely, about 20 minutes. Gather scraps. Reroll dough. Repeat with remaining dough and sugar.
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