MOM'S BUTTERMILK COOKIES
I treasure my mother's recipe for these comforting cookie pillows. The tender treats are topped with thick frosting and a sprinkling of chopped walnuts. -Jane Darling, Simi Valley, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In a separate bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are lightly browned, 10-12 minutes. Remove to wire racks to cool. , For frosting, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Spread over cookies; if desired, sprinkle with chopped walnuts.
Nutrition Facts : Calories 135 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 88mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTERMILK COOKIES
These are a soft, delicious, sugar cookie but with a hint of buttermilk. A friend of mine gave this recipe to me years ago and my family loves them so much that I have a hard time keeping them in the cookie jar! You can sprinkle the tops of these with a little granulated sugar just before baking or ice after completely cooled.
Provided by Dana Wrightsman
Categories Desserts Cookies Sugar Cookies
Time 26m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease cookie sheets.
- In a large bowl, cream together the shortening, and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the buttermilk. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 6 to 8 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 22.3 g, Cholesterol 24.1 mg, Fat 6.4 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 2.5 g, Sodium 203.9 mg, Sugar 11.6 g
MENNONITE SOFT WHITE COOKIES
A sugar cookie that is not too sweet, but deliciously soft! I was served cookies like these by a Mennonite couple, and searched desperately for the recipe until I found this one on a Mennonite cooking website! They've been a big hit wherever I've taken them, and they're a family favourite! I've modified the recipe to have coconut on top, like they were first served to me. If necessary, add an extra 1/4-1/2 cup of flour to keep the dough from being too sticky, and if you don't have buttermilk, use 1 cup milk + 1 tsp. vinegar and let stand for 5 minutes before use. The measurements for the icing are approximate, as I don't usually measure the amounts exactly and they aren't given on the recipe site; make more if you need/like more! Enjoy!
Provided by Nimmireth
Categories Dessert
Time 1h24m
Yield 60 cookies
Number Of Ingredients 14
Steps:
- Cream shortening and sugar together.
- Add eggs and vanilla, beat well.
- Mix flour, baking powder, baking soda, and salt in a separate bowl.
- Stir flour mixture, alternately with the buttermilk, into the creamed mixture, until it forms a soft ball. Add extra flour if necessary.
- Cover and chill in the fridge for about 1 hour.
- Roll out on a floured surface to about 1/4 inch thickness, cut into circles or desired shapes and place on cookie sheets.
- Bake at 375 degrees F. for 9 minute.
- Mix all icing ingredients until mixture is of spreading consistency. Make sure butter/margarine is softened before using. You can also add food colouring if desired!
- When cookies are cool, ice with icing.
- Sprinkle coconut on tops as desired.
Nutrition Facts : Calories 99.8, Fat 4.1, SaturatedFat 1.2, Cholesterol 7.5, Sodium 78.2, Carbohydrate 14.7, Fiber 0.2, Sugar 8.2, Protein 1.2
PORTZELKY (NEW YEAR'S COOKIES)
A nice deep-fried cookie that tastes delicious! This is why you only eat them once a year! Sprinkle with icing sugar and serve on New Year's!
Provided by Julianna.Marie
Categories Desserts Cookies Fruit Cookie Recipes Raisin
Time 2h5m
Yield 48
Number Of Ingredients 10
Steps:
- Dissolve sugar in lukewarm water in a large bowl and sprinkle yeast over the top. Let yeast activate until it forms a creamy layer on top of the water, about 10 minutes.
- Rinse raisins and pat dry with paper towels. Stir raisins into yeast mixture; beat eggs, lukewarm milk, and salt into yeast mixture. Beat flour into liquid ingredients until dough is smooth. If dough is too sticky, beat in 1/4 cup more flour. Cover dough and set aside in a warm place to rise until doubled, about 1 hour.
- Heat vegetable oil to 375 degrees F (190 degrees C) in a large saucepan or deep fat fryer.
- Scoop up dough by tablespoon and drop, a few at a time, into the hot oil. Fry until lightly browned; drain on wire racks set over paper towels. Dust with confectioners' sugar.
Nutrition Facts : Calories 71.8 calories, Carbohydrate 11.5 g, Cholesterol 12 mg, Fat 2.4 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 31.7 mg, Sugar 4.3 g
BUTTERMILK COOKIES
You'll love these delicious soft cookies spread with buttermilk icing and sprinkled with walnuts. Just watch out they go fast!
Provided by Cupcake-Princess
Categories Dessert
Time 25m
Yield 30-36 cookies
Number Of Ingredients 13
Steps:
- For the cookies: Preheat oven to 375 degrees and grease baking sheets. In a medium mixing bowl stir together flour, baking soda, and salt, set aside.
- In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in egg and vanilla. Gradually add flour mixture alternating with buttermilk and mix just until blended.
- Drop dough by rounded tablespoonfuls 2 inches apart onto prepared baking sheets. Bake for 10 to 12 minutes. Transfer cookies to cooling racks to cool completley.
- For the icing: In a small mixing bowl on medium speed cream butter until smooth. On low gradually beat in powdered sugar, alternating with milk, adding more if needed. Add vanilla and beat until smooth and creamy.
- Spread icing on cooled cookies and sprinkle with walnuts.
Nutrition Facts : Calories 125, Fat 4.9, SaturatedFat 3, Cholesterol 19.4, Sodium 66.8, Carbohydrate 18.9, Fiber 0.3, Sugar 10.9, Protein 1.5
MENNONITE BUTTERMILK COOKIES
This is my great-aunt Martha's recipe for Mennonite buttermilk cookies. She always made them with pink icing and sprinkles. They are incredibly light cookies that just melt in your mouth. It's impossible to only eat one! Every Mennonite family has a recipe for these Schmaunt kuchen, and they can be made with different flavour extracts such as lemon or almond. The recipe is for a large batch, but it can be halved. The cookies do well in the freezer for up to a month.
Provided by BK GeeGee
Categories Drop Cookies
Time 30m
Yield 10 dozen, 100 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Beat the sugar, margarine, lard, and eggs together.
- Add buttermilk and flavouring and beat well.
- Add rest of ingredients and mix until smooth.
- Drop by the tablespoon onto a baking sheet covered in parchment paper.
- Bake for 10 minutes (these are a pale cookie - the edges should just start turning a golden colour, you don't want the tops of the cookies to turn brown or they will be overcooked).
- For icing: 1/4 cup sugar, 1/3-1/2 cup of milk, 1/4 cup margarine, 1 bag of icing sugar, couple drops of food colouring. Boil 1 minute and add enough icing sugar until it is very thick. Dip the cookies in the icing.
Nutrition Facts : Calories 90.6, Fat 4.2, SaturatedFat 1.3, Cholesterol 9.6, Sodium 88.1, Carbohydrate 12.1, Fiber 0.2, Sugar 6.3, Protein 1.2
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