Buttermilk Cookies

Rhea: These cookies are a great way to use up buttermilk (see my other post re: Buttermilk in the Breads category). They are soft, cake-like and not too sweet. Although they are better frosted (what isn’t??), I freeze them unfrosted. They can be customized by using sprinkles appropriate for the season – or top with chopped nuts or add chopped nuts to the batter for a completely different taste. They can also be flash frozen – just scoop the dough out on a cookie sheet and freeze. When frozen, put the dough balls in a covered container and return to the freezer. To bake, place the frozen dough on a cookie sheet and bake as directed. You may need to add a minute or two to the baking time. Fresh, hot cookies with no hassle. My kind of deal!!

Makes 3 dozen

1/2 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
2-1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk

Frosting:
3 Tablespoons butter, melted
3-1/2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
1/2 cup chopped nuts, optional

In a mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder and salt; add to the creamed mixture alternately with the buttermilk and mix well. Drop by rounded tablespoonfuls 2 inches apart onto greased cookie sheets. Bake at 375° for 10 – 12 minutes or until lightly browned. Remove to wire racks to cool.

For the frosting, combine butter, powdered sugar, milk and vanilla in a mixing bowl; beat until smooth. Frost the cookies, sprinkle with chopped nuts, if desired.