No matter how hard I try, I always end up with more buttermilk than I’ll ever need. I could buy the smallest container ever, and I’d still have leftover buttermilk. This is a problem because I don’t bake or cook a lot of dishes with buttermilk. Not wanting the buttermilk to go bad, I did a quick search on Epicurious and found these buttermilk cookies.
The cookies themselves were pretty much your simple cakey kind of sugar cookie. However, it was the buttermilk glaze that really gave the cookies a nice tangy flavor.
After last week’s red velvet cupcakes, I was left with no confectioner’s sugar and too much cream cheese frosting. So, this week, I substituted ground up granulated sugar to make a half batch of glaze. My plan is to send the glazed half of the cookies to the Afternoon Drive Crew and to send the other unglazed half to my sister (Codename: Surfer Psychologist) who prefers plain sugar cookies.