Mine didn't turn out quite like the picture as I wasn't very exact in dropping them on the cookie sheet, but I kind of like that more rustic, home-made look. Also, I was surprised to find that the texture of the cookie is really more like that of a cake, so it was very similar to a buttermilk pound cake that I make regularly, but the glaze is a sweet addition that changes it up. The original recipe called for lemon zest, which I omitted and replaced with almond extract, so you could definitely play with the recipe and substitute your own favourite flavour instead.
Adapted from Gourmet magazine
Yield: 30 cookies
1 1/2 cups flour
1/4 tsp baking soda
1/4 tsp salt
3/8 cup unsalted butter, softened
3/4 cup sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
1/3 cup buttermilk
1/2 cup icing sugar
1 tbsp buttermilk
1/4 tsp vanilla extract
1/4 tsp almond extract
- Preheat oven to 350F.
- Line 2 baking sheets with parchment paper.
- In bowl, combine flour, baking soda, and salt.
- In another bowl, cream together butter and sugar until pale and fluffy.
- Add egg and combine well.
- Add vanilla extract and almond extract and combine well.
- Mix in flour mixture and buttermilk alternately in batches, beginning and ending with flour mixture, until smooth.
- Drop by level tablespoon about 1 1/2 inches apart onto baking sheets.
- Bake until cookies are puffed and edges are golden, about 12-15 minutes.
- For glaze, whisk all ingredients together and brush on top of warm cookies.
- Cool cookies on rack. Let stand until cookies are completely cooled and glaze is set.