Buttermilk cookies

Buttermilk Cookies

3 c all purpose flour

Zest of 1 lemon (about 1 T., give or take)

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° with rack in middle. Butter 2 large baking sheets (or use 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. Chill dough for about 20 minutes.

Drop tablespoons of dough about 1-½ inches apart onto baking sheets (you can use a 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. (Do not place dough on a warm/preheated cookie sheet or it will make a flat cookie rather than a puffy round one.)

Whisk together glaze ingredients and brush onto tops of warm cookies. Let stand until cookies are completely cooled and glaze is set. Makes 3 dozen.