These sensational cookies will become a favorite in your home – a recipe you’ll use on a regular basis, with outstanding results each time.
Nutty Buttermilk Cookie Recipe
2 cups brown sugar
1 cup vegetable shortening
1 tsp vanilla
2 eggs
2 tsp. baking soda
1 cup buttermilk
2 tsp. baking powder
4 cups flour
1/2 cup chopped pecans or walnuts
Cream together shortening and sugar. Mix in vanilla and eggs thoroughly.
Dissolve baking soda in the buttermilk.
Stir baking powder into flour.
Add milk and flour mixture alternately to the creamed mixture. Stir in the nuts.
Refrigerate for several hours, or overnight. Drop by teaspoonful onto greased cookie sheet. Bake at 400 degrees for 8 – 10 minutes.
If you’ve read my blog or cooking website (Buttermilk Press.com) for long, you know I have weaknesses for quite a few things in the culinary and beverage world: coffee, coconut and everything coconut-flavored, chocolate, fried chicken, all tea known to man or woman, Diet Dr. Pepper, cream cheese, all nuts, Asian food, homemade bread and doughnuts, seafood, cookies, fudge, etc…. But when it comes to cooking, buttermilk is something I absolutely swear by (Hence the name of the website!). It makes everything better and richer. Buttermilk, and sour cream for that matter, instantly make a good recipe great.
So, I was doing back flips when I came across a cookie recipe using buttermilk as an ingredient! These are really rich and delicious. You can leave the nuts out if you’d rather.
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