1. Preheat oven to 350°F. 2. Combine dry ingredients in a large bowl. Add butter. Knead with hands until the mixture becomes consistent in texture (it will be a bit coarse). 3. Add the egg and buttermilk. Knead with hands just until the mixture is smooth and doughy. 4. Line cookie sheets with wax paper. Drop dough by the tablespoonful onto cookie sheets (no more than twelve per sheet). 5. If desired, use the back of a spoon to gently press a well into each cookie and fill with 1/3 teaspoon of jam/preserves. I find raspberry jam goes perfectly with the flavor of these cookies. 6. Bake for 12-14 minutes, or until cookies are "domed" and slightly golden. ---------------------------------------------------------------------------
Nutrition
Ingredients
