Buttermilk Cookies

from melskitchencafe.com

Makes 3 dozen

For Cookies:

3 c all purpose flour

zest of 1 lemon (about 2-3 teaspoons)

1/2 t baking soda

1/2 t salt

1 1/2 sticks butter, softened

1 1/2 c granulated sugar

2 large eggs

1 t vanilla

2/3 c well-shaken buttermilk

For Glaze:

1 1/2 c confectioners sugar

3 T well-shaken buttermilk

1/2 t vanilla

Preheat oven to 350 degrees with rack in middle. Butter 2 large baking sheets (like Sarah, I used Silpat liners instead of buttering). Whisk together flour, zest, baking soda, and salt. Set aside.

Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Add eggs, 1 at a time, beating well after each addition, then beat in vanilla. Mix in flour mixture and buttermilk alternately in batches at low speed, beginning and ending with flour mixture, until smooth. Sarah chilled her dough for about 20 minutes at this point. I stuck mine in the snow on the back porch (my fridge was too packed) for about 10 but then got impatient and just baked them up.

Drop level tablespoons of dough about 1 1/2 inches apart onto baking sheets (I just used my cookie scoop). Bake, 1 sheet at a time, until cookies are puffed and edges are golden, 12 to 15 minutes per batch. Cool cookies on sheets 1 minute, then transfer to racks.

Whisk together all glaze ingredients and brush onto tops of warm cookies. Let stand until cookies are completely cooled and glaze is set.