Pillow Cookies - Buttermilk Cookies

1. 1

   Preheat oven to 375 degrees (200 C.), with baking rack in the middle.

2. 2

   Grease 2 large cooking sheets with shortening ( I use Crisco) and set aside.

3. 3

   In a large mixing bowl, use a mixer to cream the sugar and butter until it looks like ice cream

4. 4

   Add the egg and vanilla and mix well.

5. 5

   In a separate bowl, mix the flour, soda and salt together and set aside.

6. 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.

7. 7

   Start with flour and end with the flour.

8. 8

   Mix well.

9. 9

   Drop the cookie mixture by tbsp, about 2 inches apart, onto the prepared cookie sheets.

10. 10

    Bake for approximately 10 to 12 minutes, or until the edges are lightly browned.

11. 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.

12. 12

    Put on icing and top with nuts (optional).

13. 13

    Store in a cool place.

14. 14

    Note: I use a Stand Mixer, but a hand mixer will do.

15. 15

    Note: I also do not use lowfat or skim buttermilk.

16. 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.

17. 17

    Throughly mix all the ingredients together, except the nuts.

18. 18

    With a knife, spread about a 1/2 tbsp (7 ml) to 1 tbsp (15 ml) icing on each cooled cookie

19. 19

    Sprinkle with chopped nuts, and press them down a little so they will stay into place.

20. 20

    NOTE: The icing makes enough for 2 batches, so go for it.

* Per serving · 4 servings · Values may vary.