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In a large bowl, cream together the shortening, and sugar. Keeping in mind that half of my shortening needed for the cookie recipe was already cut into most of my dry ingredients it all turned out pretty good. Thanks for sharing the recipe Dana! I even put the leftover dough in the refrigerator and made some later. Allow cookies to cool on baking sheet for 5 minutes … In a medium mixing bowl stir together flour, baking soda, and salt, set aside. Gently stir … Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. The cookies are moist -- you can leave them in the oven a little longer if you prefer them crisp. Amount is based on available nutrient data. Well, that's because these cookies are best when iced. Just a word of advice watch the baking time as the bottoms burn easily! this link is to an external site that may or may not meet accessibility guidelines. These cookies are cake like in texture and simple in flavor. © Copyright 2020, 18 Easy Halloween Treats Kids Can Help Make, 15 Warm Squash Soups for Cool Fall Nights, 15 of the World's Best Savory Beef Stew Recipes, 8 Ways to Season and Sweeten Pumpkin Seeds, 13 Easy Pork Chop Recipes Inspired by World Cuisines, 15 Fall Fruit Salads That Celebrate Autumn Flavors, 15 Fresh Green Bean Recipes to Mix Up Your Dinner Sides, These 15 Meatless Chili Recipes Prove You Don't Need Beef, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Preheat oven to 425 degrees F (220 degrees C). If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I thought they were very good. It was a great way of using up some of the baking supplies from the holidays. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. GREAT idea for a cookie - I was truthfully looking how to use up buttermilk from another cookie I make at Christmastime... and these are delightful! The kids in my neighborhood loved them! Information is not currently available for this nutrient. Being that I prefer crunchier cookies I will not likely make these again. Most people won't think twice about serving basic cornbread when is on the table. Bake for 8 to 10 minutes in the preheated oven. I did not have all spice so I substituted a little bit of cloves and instead of nuts I used butterscotch bits. (As well as the 'chef' in question). Total Carbohydrate Nutrient information is not available for all ingredients. Transfer cookies to cooling racks to cool completley. A friend of mine gave this recipe to me years ago and my family loves them so much that I have a hard time keeping them in the cookie jar! Would be really tasty with chocolate frosting!! © Copyright 2020, 18 Easy Halloween Treats Kids Can Help Make, 15 Warm Squash Soups for Cool Fall Nights, 15 of the World's Best Savory Beef Stew Recipes, 8 Ways to Season and Sweeten Pumpkin Seeds, 13 Easy Pork Chop Recipes Inspired by World Cuisines, 15 Fall Fruit Salads That Celebrate Autumn Flavors, 15 Fresh Green Bean Recipes to Mix Up Your Dinner Sides, These 15 Meatless Chili Recipes Prove You Don't Need Beef, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Percent Daily Values are based on a 2,000 calorie diet. I found this recipe in an Amish cookbook. Added some walnuts from more texture. We have often added peppermint or lemon to the icing. Loved these cake-like cookies -- a great way to use leftover buttermilk. Pretty unique cookie and they turned out good! Info. I’m about to turn to Ken’s family in my ancestor search, and although they were one county over, in Wayne County, Ohio, … While the finished product very much resembles the classic oatmeal raisin cookie the addition of the buttermilk and spices makes the raw dough much yummier! Percent Daily Values are based on a 2,000 calorie diet. Add comma separated list of ingredients to exclude from recipe. 18.9 g I absolutely love these cookies! I had the recipe but misplaced it when we moved away. Instead of buttermilk I used 1/2 souf cream 1/2 milk and lemon juice(1tbs lemon to 1 cup of milk.) Dana, thanks for posting this wonderful recipe. I did add 1/2 tsp. These were easy enough to make but the flavor was lacking. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Beat in the egg. You may want to add your own twists (as I did): 1) any nut works well - I used either walnut or almonds (whatever I had on hand and wanted to use up - made multiple batches of these at different times); 2) any dried fruit works well too - I used dried cherries in one batch and dried plums in another - fantastic result; 3) I kept it a little healthier by substituting olive oil for the butter (at a ratio of.75 oil to 1 butter) and used cooked oat groats instead of the rolled oats (as we had oat groats on hand) - even with these subs the flavor is still very good and just a hint of richness (not overdoing it). The taste wasn't too sweet or too bland. Combine the flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the buttermilk. In the bowl of a stand mixer, beat the butter briefly, until creamy. The batter spreads out a lot-I only fit 9 cookies on a cookie sheet but the result is fabulous! Add the sugar, and beat until pale … But switching up your side dishes can bring a refreshing change to a classic comfort food dish. My family loved them. great way to use up buttermilk. Only last week, we were in a delightful Mennonite bakery and saw these cookies labeled Buttermilk cookies. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. It received top ratings from DH a 20-month old and a 7 month old! Your daily values may be higher or lower depending on your calorie needs. My family loved these cookies. Kept the sugar amount the same but might cut back just the tiniest amount on that in the future. 157 calories; protein 2.4g 5% DV; carbohydrates 22.3g 7% DV; fat 6.4g 10% DV; cholesterol 24.1mg 8% DV; sodium 203.9mg 8% DV. Hope you enjoy them as much as we did! The hold themselves up just enough and tasted great! Great recipe great flavor I just thought it needed more oatmeal and it would be fabulous!!! There are no bad cookies just some are better than others. Your daily values may be higher or lower depending on your calorie needs. On low gradually beat in powdered sugar, alternating with milk, adding more if needed. Combine the flour, baking soda, nutmeg, cinnamon and allspice; stir into the sugar mixture alternately with the buttermilk. grin Ended up being the perfect size for tot snacks. I made half w/out frosting and frosted the rest for an extra sweet treat. Makes enough to shere with everyone! Mix in the oats, walnuts and raisins. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk and mix … I put red hots on some and cinnamon/sugar on some and they still had something to be desired. It is labeled an Amish cookie, and comes directly from Holmes County, Ohio where so many of my relatives grew up. Congrats! Spread icing on cooled cookies and sprinkle with walnuts. Congrats! Many have commented that these have little taste. The spice proportions were good and did come through without overpowering the cookie. These are a soft, delicious, sugar cookie but with a hint of buttermilk. Add comma separated list of ingredients to exclude from recipe. Beat in egg and vanilla. Grease cookie sheets. Tastes like spiced cake. For the kids I addded frosting on top. When used with cookie cutters they puff up wonderfully and are easy for children to decorate. Information is not currently available for this nutrient. They are supposed to be that way. Add comma separated list of ingredients to include in recipe. Add comma separated list of ingredients to include in recipe. In a large bowl, cream together the butter and brown sugar until smooth. It yields a lot of cookies and I found myself having to refrigerate the remaining dough and cooking some more over the weekend. I think if you would add an additional 1/2 cup to cup of oatmeal it would be better more like a chewy oatmeal cookie with lots 'o' oats! Mine had a texture similar to corn bread and I tried to make bar cookies out of them in my jelly roll pan. Just watch out they go fast! 145 calories; protein 2.6g 5% DV; carbohydrates 20.9g 7% DV; fat 6.2g 10% DV; cholesterol 18.2mg 6% DV; sodium 92.7mg 4% DV. Bake for 8 to 10 minutes in the preheated oven. I have a convection oven and usually don't have that problem but these cookies go from undercooked to burned in seconds. Grease cookie sheets. Most people won't think twice about serving basic cornbread when is on the table. Drop by rounded spoonfuls onto the prepared cookie sheet. … You saved Buttermilk Cookies to your. Amount is based on available nutrient data. Gradually add flour mixture alternating with buttermilk and mix just until blended. My children were so excited. Beat in the eggs, one at a time, then stir in the vanilla. salt as I used unsalted butter and without it I think they would have tasted a bit bland. A dear neighbor used to bake these for our family every year at Christmas. I called them "cake cookies" since that is what they came out as. They did not keep at all. If I make them again I may use butter flavored Crisco rather than plain shortening. I got right online and found the recipe here. Bake for 10 to 12 minutes. A very good oatmeal raisin cookie recipe. In a large bowl, cream together the shortening, and sugar. For the icing: In a small mixing bowl on medium speed cream butter until smooth. Add vanilla and beat until smooth and creamy. Drop by rounded spoonfuls onto the prepared cookie sheets. this link is to an external site that may or may not meet accessibility guidelines. Gradually add the flour mixture and stir until no streaks of flour remain (I like to stir in about 1/3 of the mixture at a time to fully, evenly incorporate it).

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