“Fortune cookies don’t care what happens to you.”
This recipe came about because, for some reason, I’ve been baking up a storm. Generally, I don’t bake. Somethings come over me. Bake on?
This recipe also came about because I had some buttermilk left over from another recipe and was wondering what to do with it. Could there possibly be a cookie recipe that contains buttermilk? Are we playing ask a stupid question?
1/2 cup softened butter
1 cup sugar
1 large egg
1 t vanilla extract
2 1/2 cups all-purpose flour
1/2 t baking soda
1/2 t salt
1/2 cup buttermilk, ta-da!
Pre-heat oven to 375 degrees.
Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In a separate bowl, whisk flour, baking soda and salt. I, once again, used self-rising flour, which contains baking soda, so I didn’t feel the compulsion to add the baking soda.
Going on with the recipe – add the flour mixture alternately with the buttermilk, beating well after each addition.
Drop the batter by rounded tablespoon 2-inches apart onto greased baking sheets. You can also cover the baking sheet with parchment paper. Bake the cookies until the edges are lightly browned, which would be about 10-12 minutes. Place the cookies on a wire racks to cool.
It was while placing cookie dough on the second baking sheet, while the first sheet of cookies was in the oven, that I exclaimed, “I forgot to add the (insert your favorite expletive) vanilla!” I stopped dishing, returned the batter to the bowl, added the vanilla, whipped it up, and we all lived happily ever after.
Actually, when all was said and done, I couldn’t tell the vanilla from the no vanilla cookies. Does vanilla really make such a big difference? Is my mouth dead? Would frosting help? Should I play “one of these things is not like the other” with my husband when he gets home from work? So many mysteries and possibilities.
I decided that the taste of the cookies could only be described as “interesting”. I thought that a simple frosting might help.
3 T soft butter
3 1/2 cups powdered sugar
1/4 cup milk
1 t vanilla extract (don’t forget it!)
Whip it all together.
Frost cookies. Never admit to cooking or baking errors.
Well, the frosting really didn’t help. The cookies remained “interesting”. The cookies , with help from moi, went into the garbage. That will be our little secret.
I think it’s time for me to give up on the sugar and spice and everything nice part of kitchen pursuits and stick to breads and entrees and side dishes. The quote about discretion being the better part of valor comes to mind. Thanks, Will!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.