Buttermilk Cookie Cakes
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"My grandmother and mom used to make these every Christmas when I was little and my grandmother has since passed away and my mom lost the recipe. I looked for years and couldn't find anything that made cookies like those I remembered and then my aunt found her recipe! These are best after they've set overnight and become softer, moist and spongy, like cake. Separating the egg is a bit of a pain, but I think that may be what helps to give these such a different texture than your average sugar cookie. I sprinkle these with red and green sugar at Christmastime. Enjoy!"
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Ingredients30 m servings 109 cals
Original recipe yields 24 servings (2 dozen)
- Preheat oven to 350 degrees F (175 degrees 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 mixer until creamy. Add flour mixture in 3 batches, alternating with buttermilk; beat dough well after each addition.
- Clean beaters and beat egg white in a glass, metal, or ceramic bowl until stiff peaks form. Fold gently into the dough.
- Drop tablespoonfuls of dough onto the prepared baking sheet.
- Bake in the preheated oven until cookies just start to brown, 10 to 11 minutes.
Per Serving: 109 calories; 4.2 g fat; 16.6 g carbohydrates; 1.5 g protein; 17 mg cholesterol; 110 mg sodium. Full nutrition