Name: Roslyn's Buttermilk Cookies
Total time: PLACEHOLDER
Ingredients: 1 cup (7 ounces/198 grams) sugar; 1 1/2 cups vegetable shortening; 1/2 teaspoon salt; 1 large egg; 1 teaspoon vanilla extract; 2 1/2 cups (10 ounces/283 grams) cake flour; 1/2 teaspoon baking soda; 6 tablespoons buttermilk

Why This Recipe Works

To ensure the best spread and rise in our recipe for Roslyn’s Buttermilk Cookies ,we used the creaming method to mix the dough: Beat the fats and sugar together until light and fluffy before adding the liquid ingredients and dry ingredients. Using cake flour instead of all-purpose flour gave the cookies a smooth, tender texture.

Before You Begin

You will need a piping bag with a large star tip for this recipe.

Instructions

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line two baking sheets with parchment paper.

Beat sugar, shortening, and salt until light and fluffy, about 2 minutes. Mix in egg and vanilla until combined. Add flour baking soda, and buttermilk and mix until light and fluffy, about 2 minutes. Transfer dough to piping bag fitted with large star tip.

For each cookie, pipe one star surrounded by 6 stars onto prepared baking sheets. Space cookies 2 inches apart and bake until light golden, 10 to 15 minutes, switching and rotating sheets halfway through baking. Cool completely on wire rack. Repeat with remaining dough. Serve. (Cookies can be stored in airtight container at room temperature for up to 3 days.)