Sunday Sweets

My favorite column in Bon Appetit magazine is the one written by Orangette (i believe her actual name is Molly). I always bookmark her recipes to try (she did a great apple turnover thing in one issue, and some killer looking cinnamon rolls in another) but I never actually get around to them. I was going to do another Martha Stewart Cookies recipe today (either the lime meltaways or the lemon bars), but i got to looking at the recipe and the first involves making a log of dough and chilling it for an hour, and the other freezing and grating butter. my sweet tooth doesn’t have that kind of time, people. i wanted a cookie now, dammit. so upon riffling through the index of recipes on the Orangette blog, I ran across these buttermilk cookies. since i (had) this box of dry buttermilk i’ve been meaning to try out, i figured this would be a perfect sunday afternoon procrastinating project (because i am indeed procrastinating my homework). i’m glad to say they turned out very well, except i think i used the wrong measurement to drop the cookies so instead of coming up with 40 smallish ones, i got 9 very large round ones. it said “tablespoon” which i interpreted as “the big spoon you eat your breakfast cereal with.” oh well. These are good with or without the glaze, nice and chewy and soft, with a lemony scent and subtle citrusy flavor. try ’em, you’ll like them. 

Orangette’s Buttermilk Cookies with buttermilk glaze 

You need:

1 1/2 cups flour
1 tsp grated lemon zest
1/4 tsp baking soda
1/4 tsp salt
6 tablespoons room temp butter
3/4 cup sugar
1 egg
1/2 tsp vanilla 
1/3 cup buttermilk

3/4 cup powdered sugar
1 1/2 tablespoons buttermilk
1/4 tsp vanilla 

preheat the oven to 350. line baking sheets with parchment paper. whisk the flour, zest, baking soda, and salt together in a bowl. set aside. in your electric mixer, cream the butter. add the sugar; beat some more. add the egg. beat again. add the vanilla. keep beating. add the flour and buttermilk alternately, starting and ending with flour. it’ll be sorta loose and cake-ish (and delicious) looking batter. drop by tablespoonfuls onto the prepared sheets. bake 11-15 minutes until edges are lightly browned. whisk your glaze ingredients together and brush this onto warm cookies. eat them after the glaze has set. 

quick and tasty. that’s how i like ’em. dscf1343dscf1344

cooking music: neko case live in austin texas


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