Roslyn's Buttermilk Cookies

From Cook's Country | February/March 2009

Why this recipe works:

To ensure the best spread and rise in our recipe for Roslyn’s Buttermilk Cookies ,we used the creaming method to mix the dough: Beat the fats and sugar together until light and fluffy before adding the liquid ingredients and dry ingredients. Using cake flour instead of all-purpose flour gave… read more

To ensure the best spread and rise in our recipe for Roslyn’s Buttermilk Cookies ,we used the creaming method to mix the dough: Beat the fats and sugar together until light and fluffy before adding the liquid ingredients and dry ingredients. Using cake flour instead of all-purpose flour gave the cookies a smooth, tender texture.

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Makes about 3 1/2 dozen cookies

You will need a piping bag with a large star tip for this recipe.

Ingredients

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