It is important to use full-fat buttermilk in this recipe for best flavor and texture. If you can’t get whole buttermilk, use half buttermilk and half sour cream.
INGREDIENTS | YIELDS 60 COOKIES
- 5 cups flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon salt
- ½ cup shortening
- 1 cup thick buttermilk
- 3 eggs
- 2 teaspoons vanilla
- 1 teaspoon baking soda
Mix flour, sugar, baking powder, nutmeg, and salt. Cut in shortening until mixture looks like coarse crumbs.
Mix buttermilk, eggs, vanilla, and baking soda. Stir into flour mixture until it forms a ball. Chill 1 hour, or overnight.
Preheat oven to 375°F. Line baking sheets with parchment.
Roll dough out on a floured surface to ¼" thick. Cut in butterfly shapes. Sprinkle with sugar; arrange on baking sheets.
Bake 15 minutes, or until done. Cool completely.