Vanilla Buttermilk Cookies

Another tasty cookie recipe tried out here in my French friend's kitchen :) As with the other cookie recipes I've tried here, I will hold off on rating it until we get back and try with American versions of the ingredients--this time including the buttermilk (I used the powdered version from back home as a substitute, following the directions on the canister; will try with regular buttermilk back home).  Even so, these are very tasty!  I made simple icing/glaze (powdered sugar, milk, vanilla) instead of what was listed in the original recipe, and only made half original recipe amount, as flour is not easy to come by here, plus didn't know if we'd like them, so didn't want to waste ingredients.

Link to original recipe: http://jensfavoritecookies.com/2014/04/08/vanilla-buttermilk-cookies/

Ingredients: (amounts listed are for half batch)

3/8 c. unsalted butter, softened
3/4 c. sugar
1 egg
1 tsp. vanilla extract
1/3 c. buttermilk (made with the powder substitute version (plus the water, which was added after wet ingredients as indicated on canister)
1/4 tsp. salt
1/4 tsp. baking soda
1 1/2 c. all-purpose flour (I used half type 55 and half 65 again)

Icing (if desired; they are also good without, but I recommend icing them): scant 2/3 c. powdered sugar, milk (didn't measure, but guessing I used maybe 2 T.), small splash vanilla extract

Directions:

1. Heat oven to 350°F.  Line baking sheets with parchment paper.

2. Using electric mixer, combine and cream butter and sugar.

3. Mix in the egg and vanilla.

4. Mix in buttermilk.

5. Mix in all dry ingredients (salt, baking soda, flour).

6. Drop rounded spoonfuls (dollops around 1" in diameter) of dough onto prepared baking sheets, spacing 2" apart.

7. Bake for 11-12 min, or until edges are golden brown.  Remove from oven and let cool on cookie sheet for 2 min. before transferring to cooling rack.

8. If icing: whisk icing ingredients together in a small dish.  Use just enough milk to make a thick, sort of syrupy consistency (if it is too thick, it won't stick; too thin, it will soak into the cookies or just run off of them).  Once cookies are cooled, dip each, top side down, in the icing, just enough to coat.  Place cookies on cooling rack for excess to drip off, or, if you don't mind some excess on your plate, just put them on a plate :)  Enjoy!