Buttermilk Cookies

These are light, sweet, pretty, and utterly wonderful! :) Different from most cookies, but I really like them. Thanks goes to my beautiful sister-in-law, Melanie from Mel's Kitchen Cafe. Not to be confused with my likewise beautiful sister Melanie from The Sisters Cafe! :) You're not confused, right? :) One is my husband's sister and one is my sister. I am the luckiest girl in the world. I have talented gorgeous sisters on both sides of my family, who both like to fatten me up with amazing cooking when I come to visit. And I'm flying from Michigan (home sweet home) to Utah this week to visit them both! WOO-HOO!!!!

Buttermilk Cookies

submitted by Erin

3 c all purpose flour

zest of 1 lemon (about 1 T., give or take)

1/2 t baking soda

1/2 t salt

1 1/2 sticks butter, softened
1 1/2 c granulated sugar

2 large eggs

1 t vanilla

2/3 c well-shaken buttermilk

For Glaze:

1 1/2 c confectioners sugar

3 T well-shaken buttermilk

1/2 t vanilla

Preheat oven to 350° with rack in middle. Butter 2 large baking sheets (or use Silpat liners instead of buttering). Whisk together flour, zest, baking soda, and salt. Set aside.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. Chill dough for about 20 minutes.

Drop tablespoons of dough about 1 ½ inches apart onto baking sheets (you can use a cookie scoop). 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 to racks. (Do not place dough on a warm/preheated cookie sheet or it will make a flat cookie rather than a puffy round one.)

Whisk together glaze ingredients and brush onto tops of warm cookies. Let stand until cookies are completely cooled and glaze is set. Makes 3 dozen.