I shudder to write this but: use margarine. Someday I need to figure out how to make this recipe work with butter, but for now, due to chemical reasons I don't quite understand, butter just doesn't work the same. So, use margarine, and hope at some point I get the time to figure out why.
This recipe is by weight. I imagine if you have bought a Kitchenaid, you have a scale, too, because you're a baker. Bake by weight. Thank me later.
| Servings |
| 6 dozen |
| Passive Time |
| 12 hours |
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I shudder to write this but: use margarine. Someday I need to figure out how to make this recipe work with butter, but for now, due to chemical reasons I don't quite understand, butter just doesn't work the same. So, use margarine, and hope at some point I get the time to figure out why.
This recipe is by weight. I imagine if you have bought a Kitchenaid, you have a scale, too, because you're a baker. Bake by weight. Thank me later.
|
Ingredients
- 1 lb sugar
- 6 oz margarine not butter
- 1 egg
- 1 tsp vanilla extract
- 1 tsp table salt not kosher
- 12 fl oz buttermilk
- 1 1/2 lb flour plus extra for the countertop while rolling
- 1/4 tsp cream of tartar
- 1 Tbs baking soda
Servings: dozen
Instructions
- Unless you have arms of steel, you need a heavy duty mixer for this. Combine the sugar, margarine, egg, vanilla extract, and salt on slow to medium speed using the paddle attachment. Whip for about 5 minutes on medium, or until the mixture is pale and the sugar is well incorporated. In a separate bowl, sift together the flour, cream of tartar, and baking soda.
- Working in batches at slow speed, add the flour and buttermilk. When everything is incorporated, you'll either have a soft dough ball, or a nice wet batter-dough -- pop whatever you get in the fridge to rest overnight. Don't skimp on this step. The dough needs to hydrate, so you need to let it rest at least 8 hours.
- Before you are ready to bake, preheat your oven to 350 degrees. Line some cookie sheets with parchment paper and set up your cooling racks.
- On floured counter, roll out small balls to 1/4 inch thickness. If your dough came out wet, then be ultra generous with the flour. Otherwise, just flour a little. Use cookie cutters to stamp out shapes.
- Bake for 10 minutes. Do not brown. Cookies will be set but pale.
- Frost with whatever frosting you like. In our family, it’s powdered sugar plus milk/cream and/or butter. We try to keep it as plain as possible to let the simplicity of this cookie shine through.
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