I ended up buying buttermilk the other day because I was planning on making ricotta cheese. Since I was off for Spring Break, I thought it would be the perfect time to try it. I never got around making the ricotta cheese.
Then I got my order of Domata Living Flour - a gluten-free blend, that I have heard a lot of buzz about from Navan Foods. On a side note, Navan Foods rocks. I ordered a five pound bag of Domata Living Flour and a bag of bread mix from Breads from Anna. Our friends at UPS punctured the box in transit, and it was sent back to Navan Foods. They felt bad and sent the shipment back with a pumpkin bread mix from Breads from Anna. When we opened the new shipment, we noticed that the Domata bag was punctured. Navan Foods sent a new bag, plus a Herb Bread mix from Breads from Anna. I love Navan Foods.
So, I had a quart of buttermilk and some brand new all purpose gluten-free flour. So I searched for a recipe to use with both. I didn't want bread. I didn't want scones. I didn't want a pie. I really wanted muffins, but then I found a recipe on Gourmet's site for Buttermilk Cookies. I loved the fact that they said it was a southern cookie, since my sister-in-law is from the South. Then I noticed different bloggers have done their take on the Gourmet Buttermilk Cookie (you should look at Two Peas in a Pod's version)They looked and sounded good, so I tweaked the recipe a little (I love a strong lemon flavor) and I made these cookies. They are excellent, but you must keep them wrapped tightly - since they go stale quick.
Lemon Buttermilk Cookies (adapted from Gourmet)
- 3 cups Domata Living Flour (or any mix)
- Zest of three medium lemons
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2/3 cup well-shaken buttermilk
- 1 1/2 cups confectioners sugar
- 3 tablespoons well-shaken buttermilk
- 1/2 teaspoon pure vanilla extract
- Preheat oven to 350°F with rack in middle.
- Whisk together flour, zest, baking soda, and salt.
- 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.
- Drop level tablespoons of dough about 1 1/2 inches apart onto baking sheets. 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 cookies 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.