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1
Preheat oven to 375 degrees (200 C.), with baking rack in the middle.
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2
Grease 2 large cooking sheets with shortening ( I use Crisco) and set aside.
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3
In a large mixing bowl, use a mixer to cream the sugar and butter until it looks like ice cream
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4
Add the egg and vanilla and mix well.
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5
In a separate bowl, mix the flour, soda and salt together and set aside.
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6
With the mixer running on low, add the flour mixture, and buttermilk, alternating a little at a time, and mixing well after each addition.
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7
Start with flour and end with the flour.
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8
Mix well.
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9
Drop the cookie mixture by tbsp, about 2 inches apart, onto the prepared cookie sheets.
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10
Bake for approximately 10 to 12 minutes, or until the edges are lightly browned.
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11
Remove from oven and cool set the cookie sheet on a cooling rack for approximately 5 minutes, then take the cookies off the cookie sheet and put them on the cooling racks to finish cooling completely.
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12
Put on icing and top with nuts (optional).
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13
Store in a cool place.
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14
Note: I use a Stand Mixer, but a hand mixer will do.
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15
Note: I also do not use lowfat or skim buttermilk.
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16
I use the Bulgarian Type Buttermilk, it is 3.25% Milk Fat, which is like the old timey kind, but I am sure that low fat would work about as well.
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17
Throughly mix all the ingredients together, except the nuts.
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18
With a knife, spread about a 1/2 tbsp (7 ml) to 1 tbsp (15 ml) icing on each cooled cookie
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19
Sprinkle with chopped nuts, and press them down a little so they will stay into place.
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20
NOTE: The icing makes enough for 2 batches, so go for it.
