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'Spirit Bear' Buttermilk Sugar Cookies

1 cup shortening
¼ cup buttermilk
1 cup sugar
¼ tsp baking powder
1 egg
1 tsp salt (or a bit less)
1 tsp vanilla
2 + 1 cups plain flour
½ tsp baking soda
Finely shredded zest of one lemon (optional)

Method:

Preheat oven to 375 F.


Cream the shortening and sugar until soft and fluffy.

Add slightly beaten egg and vanilla, and whisk well.

Stir in the baking soda into the buttermilk, then add to the above creamed mixture.

Sift together 2 cups flour, salt and baking powder. Add to mixture. Stir in the lemon zest, if using.

Add more flour, 1/4 cup at a time, so that dough will roll easily on lightly floured surface. I have noticed that I tend to use an extra 1/2 cup of flour to get the dough to this consistency, and I use the remaining 1/2 cup to sprinkle on the kitchen counter and rolling pin, so the dough doesn't stick.

Chill the dough for a few hours, if possible, to make handling easier with less flour (too much flour will make cookies tough)

Roll thin, cut with cookie cutters into desired shapes. I made mine into bears. Using a flat spatula, tranfer on to an ungreased (don't second guess, I do mean no grease at all) baking sheet and bake at 375 F for about 8 -10 minutes taking care not to over brown the cookies.

Once baked, very carefully lift off the sheet, and let the cookies cool completely before icing them.


I used store bought white cookie icing to flood ice the cookies. These cookies can be frozen without the icing. Thaw before eating.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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