Latest Menu Blend Buttermilk Cookie Cakes

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Buttermilk Cookie Cakes

"My grandmother and mom used to make those every Christmas when I changed into little and my grandmother has considering handed away and my mother misplaced the recipe. I searched for years and could not locate whatever that made cookies like the ones I remembered after which my aunt discovered her recipe! These are nice after they've set overnight and turn out to be softer, moist and spongy, like cake. Separating the egg is a chunk of a pain, but I think that can be what allows to offer these this type of one of a kind texture than your common sugar cookie. I sprinkle those with red and inexperienced sugar at Christmastime. Enjoy!"

Ingredients :

2 cups all-cause flour
1/2 teaspoon baking soda
half teaspoon salt
1 cup white sugar
half of cup butter, softened
1 egg, separated
1 teaspoon vanilla extract
half of cup buttermilk

Instructions :

Prep : 20M	Cook : 24M	Ready in : 30M

Preheat oven to 350 degrees F (one hundred seventy five tiers C). Line a baking sheet with parchment paper.
Combine flour, baking soda, and salt in a bowl.
Combine sugar, butter, egg yolk, and vanilla extract in a separate bowl; beat with an electric powered mixer until creamy. Add flour combination in 3 batches, alternating with buttermilk; beat dough well after every addition.
Clean beaters and beat egg white in a tumbler, steel, or ceramic bowl until stiff peaks shape. Fold lightly into the dough.
Drop tablespoonfuls of dough onto the organized baking sheet.
Bake in the preheated oven until cookies just begin to brown, 10 to eleven minutes.

Notes :

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