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Pillow Cookies - Buttermilk Cookies
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Karen "Sissy" Wommack

Serves/Makes:3 dozen approx.

  • 1 cup (225 ml) sugar
  • 1/2 cup (125 ml) butter, softened
  • 1 egg
  • 1 tsp (5 ml). vanilla favoring (or more)
  • 2-1/2 cups (600 ml) of all-purpose flour
  • 1/2 tsp (2 ml). salt
  • 1/2 tsp (2 ml). soda
  • 1/2 cup (125 ml) buttermilk
  • Icing:
  • 1 cup (225 ml) butter, softened
  • 2 8 oz (224 grm). packages cream cheese, softened
  • 32 oz (896 grm). powdered sugar
  • 2 tsp (10 ml). vanilla favoring
  • coarsely chopped nuts for topping
  • shortening for greasing cookie sheets
  • Preheat oven to 375 degrees (200 C.), with baking rack in the middle.
  • Grease 2 large cooking sheets with shortening ( I use Crisco) and set aside.
  • In a large mixing bowl, use a mixer to cream the sugar and butter until it looks like ice cream
  • Add the egg and vanilla and mix well.
  • In a separate bowl, mix the flour, soda and salt together and set aside.
  • With the mixer running on low, add the flour mixture, and buttermilk, alternating a little at a time, and mixing well after each addition. Start with flour and end with the flour. Mix well.
  • Drop the cookie mixture by tbsp, about 2 inches apart, onto the prepared cookie sheets.
  • Bake for approximately 10 to 12 minutes, or until the edges are lightly browned.
  • 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.
  • Put on icing and top with nuts (optional).
  • Store in a cool place.
  • Note: I use a Stand Mixer, but a hand mixer will do.
  • Note: I also do not use lowfat or skim buttermilk. 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.
  • Icing:
  • Throughly mix all the ingredients together, except the nuts.
  • With a knife, spread about a 1/2 tbsp (7 ml) to 1 tbsp (15 ml) icing on each cooled cookie
  • Sprinkle with chopped nuts, and press them down a little so they will stay into place.
  • NOTE: The icing makes enough for 2 batches, so go for it.
I came across a recipe similar to this one, and as you know I always tweak them a little to make them the way I want them. The cookie is not too sweet and are a soft cookie, so the cream cheese icing just tops it off. I use either pecans or walnuts, or chopped salted peanuts or you can use your favorite nut. They are great. I usually double the recipe and give them away.

Think of me when you eat these! ENJOY!!

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