Recipe by Dine & Dish
This recipe originally came from Taste of Home magazine. I've tweaked it just a bit and love the result! Delicious, rich and flavorful cookies... gobbled up everytime!
Top Review by EllieWrites
Very soft and with a taste similar to shortbread, but not nearly as much work! The icing made far more than we needed and I made about a third of a batch. Were great without the icing too (and with my morning coffee). Thanks for sharing!
- 1⁄2 cup butter, softened (no substitutes)
- 1 cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup buttermilk
- 3 tablespoons butter, softened (no substitutes)
- 3 1⁄2 cups confectioners' sugar
- 1⁄4 cup milk
- 1 teaspoon vanilla extract
- 1⁄2 cup finely chopped walnuts (optional)
Directions See How It's Made
- In a mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla.
- Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk and mix well.
- Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheets.
- Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
- For frosting, combine butter, sugar, milk and vanilla in a mixing bowl; beat until smooth. Frost cookies; sprinkle with walnuts if desired.