APR
20

Lemon Buttermilk Cookies with Almond

Cookies, Dessert | 9 comments

After cleaning out the fridge and wiping all the shelves down, I found I had some buttermilk that needed using up. I mentioned so on twitter and Maria instantly had a recommendation for me. A really, really good one at that – Buttermilk Cookies!

Early in our marriage I teased Eric for his lack of the childhood experience of eating raw cookie dough. Having grown up sampling from the mixing bowl myself, I never thought twice about what I was doing. Eventually, Eric gave into my teasing and the one (and only) time he sampled some of the cookie dough for himself he got sick. Never again since then have I eaten raw dough…until this weekend. They smelled so good that I honestly just couldn’t help myself. And thankfully, I did not get sick. These cookies were lick the bowl good! How many of you love to sample from the mixing bowl?

At first my intention was only to adapt the recipe by sprinkling the almonds on top – to make a pretty cookie even prettier. At second thought I decided to replace the vanilla in the cookies with almond extract and make the glaze a lemon-almond flavor. The cookie was complex in flavor, but neither the lemon or the almond overpowered their counterpart. They’re so fluffy that it was easy to eat just a couple too many.

Lemon Buttermilk Cookies with Almond
adapted from Gourmet

  • 3 cups all-purpose flour
  • 1 tablespoon grated lemon zest
  • 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
  • 3/4 teaspoon pure almond extract
  • 2/3 cup well-shaken buttermilk
  • sliced almonds, for garnish

For the glaze

  • 1 1/2 cups confectioners sugar
  • 3 tablespoons well-shaken buttermilk
  • 1/4 teaspoon pure almond extract
  • 1/4 teaspoon pure lemon extract

Preheat oven to 350°F with rack in middle. Butter 2 large baking sheets.

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 almond extract. 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 cooled cookies. Sprinkle with almond slices. Let stand until cookies are completely cooled and glaze is set.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

Email  Facebook  Twitter  Pinterest

9
RESPONSES - LEAVE A COMMENT BELOW
  • 1
    Maria - April 20, 2009 @ 1:50 am

    I am so glad you liked them! I love the almond addition. I wish I could add them, but the hubs is allergic. Maybe next time I will add a few to my cookies. They look fabulous!!

    [Reply]

  • 2
    Jamie Drake - April 20, 2009 @ 2:13 am

    Hey katie they look really yummy and your blog looks like it is wildly successful….you go!

    [Reply]

  • 3
    Ashley - April 20, 2009 @ 2:32 am

    I love cookie dough from the mixing bowl! To me, it usually tastes better than the cookies!

    [Reply]

  • 4
    Lo - April 20, 2009 @ 6:15 pm

    These are looking mighty fine to me this morning! Love the almonds on top — bet the flavors are great together!

    [Reply]

  • 5
    Retro Housewife - April 20, 2009 @ 7:36 pm

    Ooooohhh, that sounds delicious! I have been craving a soft, fluffy cookie this week…

    [Reply]

  • 6
    Laura [What I Like] - April 21, 2009 @ 5:23 pm

    I simply would not be able to bake without licking the bowl! Have you tried that brown butter glaze from Gina DePalma yet? To die for, and I’m sure would be great on these…

    [Reply]

  • 7
    Christine - April 24, 2009 @ 9:04 am

    I’m sorry for your husband. I would have attributed his bad reaction precisely because he HADN’T had any raw cookie dough as a child, proverbially building up his indulgence immunity. Be proud you’re capable of withstanding such force!

    [Reply]

  • 8
    ndydandy - December 12, 2010 @ 9:24 am

    Should the glaze have 1/4 tsp lemon extract and 1/4 tsp almond extract? I see 2 lines of “1/4 tsp lemon extract”, wondering if that’s a typo or not….. Can’t wait to try this recipe. Already have all the ingredients written down for today’s grocery store trip. :)

    [Reply]

    • Katie Goodman

      Katie replied: — December 12th, 2010 @ 1:26 PM

      Thanks for catching that! Yes almond and lemon – fixed it just now.

Leave a Comment