- 3 Tbsp butter
- 1/4 C sugar
- 1/4 tsp vanilla
- 1/8 tsp almond extract
- 1 Tbsp mayonnaise
- 3/4 tsp buttermilk, sour cream, or plain yogurt
- 1/2 C + 1 rounded Tbsp flour
- 1/8 tsp baking soda
2. Shape dough into teaspoon-sized balls, drop on parchment-lined baking sheet, 2 inches apart. Flatten slightly with the bottom of a glass that's been dipped in granulated sugar (see notes).
3. Bake for 9-11 minutes, or until just set. Do not overbake. Allow to cool for 1 minute on baking sheet, remove to cooling rack to finish cooling. Frost when completely cooled.
Yield: 8-10 cookies
Robyn's notes: to flatten the cookies, I used the underside of a 1/4 C measure. I gently pressed it briefly against one of the dough balls first, then dipped it in granulated sugar, to get the sugar to stick to the measuring cup for flattening all the dough balls. Another option is to roll the dough balls in sugar and then flatten them, but I didn't want that much sugar on the outside of the cookies. It would be best to mix the dough in an electric mixer, but since my mixer is here with us and the mixer's beaters are apparently still in storage, that wasn't an option. I therefore mixed the dough with a fork as fast as my arm would move, to get air into it.
- 1 C confectioner's sugar
- 2 Tbsp butter
- approximately 1 Tbsp + 1-1/2 tsp milk
- 1/4 tsp vanilla
- food coloring if desired
Robyn's notes: again, I had to do this by hand, and frosting is never as good when mixed by hand because it's very difficult to get the air in. It's also exceedingly difficult to cream that much powdered sugar with that little butter by hand. Add the milk slowly, until you've achieved the desired consistency. The entire amount may not be needed, and since this makes a very sweet frosting, if you add too much milk it's hard to firm it back up. Replacing the butter with shortening is an option and might actually be better, but I didn't have any shortening in the house.
*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often