The key ingredient in this recipe is buttermilk. It keeps the cookie light, super moist, and it's one of my kitchen staples. To put my own spin on the icing I use Valrhona cocoa powder to add a depth of flavor to the chocolate half. I add lemon juice to the vanilla half to cut the sweetness and balance the flavors. I also make them miniature partly because they look so cute, but mostly because if you eat a few minis it doesn't feel as bad as devouring one of those jumbo ones!
- 5 1/3 T. unsalted butter
- 1/2 cup sugar
- 1 egg
- 1 1/4 cups AP flour
- 1/2 t. baking soda
- 1/2 t. salt
- 1/3 cup buttermilk
- 1 t. vanilla extract
- Cream butter and sugar.
- Add egg and extract.
- Add dries alternating with buttermilk.
- Chill for 30 minutes.
- Portion dough on cookie sheet using a small ice cream scoop and bake at 350 degrees for 10-12 minutes till tops are puffed and slightly golden.
|Finished dough. I suggest chilling at this point for about 30 minutes to make portioning easier.|
|Ready for the oven. While they are baking I prepare the icing.|
- 1 1/2 cups 10x
- 2 t. fresh lemon juice
- 1 T. light corn syrup
- 1/2 t. vanilla extract
- 2-3 T. water
- 1/4 cup Valrhona cocoa powder
- Mix 10x, lemon juice, corn syrup, vanilla, and water. If you notice the icing is too thick add more water to get the right consistency.
- Spread vanilla icing on half of the flat side of the cooled cookies.
- When you have finished icing all the cookies add the cocoa powder to the remaining icing.
- Once again at this point you will probably need to add an additional 1-2 T. of water.
- Spread chocolate icing on the cookies and allow them to completely set in a cool dry place.
- These cookies will keep in an air tight container for 2-3 days.