Ginger's maternal grandmother made these soft, fragrant buttermilk cookies for her ten children. Ginger's mom made them for her six children, and passed the buttermilk cookie recipe on to Ginger, who makes them in turn for her two children. The generations may change, but this buttermilk cookie is still a favorite.
If you don't have buttermilk on hand, make sour milk by mixing 2 tablespoons of cider or white vinegar (or 2 tablespoons lemon juice) with a scant cup of milk.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup vegetable shortening
- 2 cups sugar
- 2 eggs
- 1 cup buttermilk or sour milk (see note above)
- 4 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 to 1 1/2 teaspoons ground nutmeg, to taste
- 1 cup chopped pecans or raisins (optional)
- Pecan halves
Instructions
- Preheat oven to 375 degrees F. Lightly grease or spray cookie sheets.
- Cream shortening, butter, and sugar on medium speed until light. Beat in eggs and buttermilk. Whisk together flour, baking power, soda, salt, and nutmeg; stir into mixture to make a very soft dough. Stir in chopped pecans or raisins if desired.
- Drop by tablespoonfuls onto baking sheets. Put a pecan half in the center of each cookie before baking. Bake in the center of the oven for 10 minutes, or until lightly browned on edges.
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