Whenever Jeff makes his homemade buttermilk pancakes with buttermilk syrup, there is always buttermilk leftover. These super soft cookies are just the thing to use it up. Don’t be afraid to make a double batch because they disappear quick!
PILLOW COOKIES (Buttermilk Cookies)
1/2 cup butter, softened
1 cup sugar
1 egg1 tsp. vanilla extract2-1/2 cups flour1/2 tsp. baking soda1/2 tsp. salt1/2 cup buttermilkFROSTING:
3 Tablespoons butter or margarine, softened
3-1/2 cups powdered sugar
1/4 cup milk
1 tsp. vanilla extract
1/2 cup finely chopped walnuts, optionalCream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, and salt; add to the creamed mixture alternately with buttermilk and mix well. Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 375ยบ for 10-12 minutes (I usually only bake mine for about 9 or so) or until edges are lightly browned. Remove to wire racks or aluminum foil to cool. For frosting, combine butter, sugar, milk and vanilla in a bowl. Beat until smooth. Frost cookies; sprinkle with walnuts if desired (I like to use sprinkles or colored sugar on top). Makes about 3 dozen. (Note: I can frost all the cookies with 1/2 batch of the frosting.) From Quick Cooking Magazine.
