Oh, buttermilk. You’re the key to this girl’s heart.
My kids always go crazy when I buy buttermilk. I generally buy it a quart at a time, and they love using it for buttermilk pancakes, and more importantly buttermilk syrup. I don’t often let them make buttermilk syrup because it’s even more candy-like than regular syrup, and it’s sort of a big mess too.
Personally, I would rather use my buttermilk for baked good than for pancakes. I’m just not much of a pancake kind of girl, what can I say?
There is really no way to turn down cookies and muffins and cakes and scones made with buttermilk. Maybe it’s the acidic quality of buttermilk that breaks everything down, and makes it soft and flavorful and amazing, I don’t know. And I don’t care, as long as I have some buttermilk baked goods in the house.
For today’s buttermilk creation, I decided to keep it simple and flavor the cookies with vanilla.
The problem with vanilla is that it is so frequently used in baking, it can actually be a hard flavor to recognize. When my son, The Lizard, ate a cookie, I asked him what it tasted like. He first talked about the texture (creamy, he called it), and then started guessing at flavors. Cinnamon? Lemon?
Maybe it’s his unrefined palate, but I suspect it’s at least partly because vanilla is a hard flavor to place.
My vanilla-obsessed daughter is always thrilled to have vanilla treats in the house! I usually stick her with my triple chocolate treats every week.
This cookie makes us both happy!
Leftover buttermilk? Try one of these recipes:
|Coconut White Choc
- ¾ cup softened butter
- 1½ cups sugar
- 2 eggs
- 2 teaspoons vanilla
- ⅔ cup buttermilk
- ½ teaspoon salt
- ½ teaspoon baking soda
- 3 cups flour
- 3 tablespoons buttermilk
- 1½ cups powdered sugar
- 1 teaspoon vanilla
- Cream butter and sugar. Add eggs and vanilla and mix well. Add buttermilk and mix well.
- Add salt, soda, and flour, and mix until well combined.
- Drop spoonfuls onto a baking sheet and bake at 350F for 12-15 minutes.
- For icing, combine all ingredients, mixing until smooth and creamy.
- Lightly frost cooled cookies, and sit out to let icing set for a few minutes.