My dear mother’s old recipe box continues to provide me with long forgotten recipes and wonderful memories…like this “abbreviated” version of our dear Amish friend Katie’s Buttermilk Cookies. And since I had a container of buttermilk languishing in my refrigerator I decided to see if I could remember how these cookies were supposed to look and to taste.
First…let me tell you about Katie, the author of this buttermilk cookie recipe.
Back in the 1970’s Katie was a young Amish woman who lived with her sister Susie in a “grandpa house” on the farm where they grew up. You see, Amish families don’t send their parents to nursing homes. They build small homes near the large family home and the elderly parents move into the small home where the young family can care for them as long as they live. And since Katie’s parents had already passed away, and since Katie and Susie had never married, they lived together in that small but comfortable grandpa house.
My mother first hired Katie to do some light housekeeping for her. So one day per week Mom would drive out to the country and pick up Katie and take her to their home in town where Katie would spend the day helping Mom with cleaning, laundry, gardening and whatever “chores” Mom had around the house. Katie was a joy to be around…always laughing and singing while she worked. (I can still hear her giggles when someone teased her or gave her a well-deserved compliment.)
When Peepaw and I moved back from the West Coast to Iowa and started our own family, Katie also took on duties as our babysitter…but she was so much more than that! Katie would care for our sons, clean our house, and have a wonderful meal ready for me at the end of the day when I returned from the doctor’s office where I worked several days each week. And our sons loved her just like we did. You see…Katie wasn’t just a hired helper. She was (and still is) our dear friend! In fact you can CLICK HERE to read about how we met again at an Amish wake I attended several years ago…where Katie was cooking in the big farmhouse kitchen.
When I stumbled onto this recipe card I just had to try it, especially since I am beginning the annual task of emptying out our winter home in preparation for heading back North to our family. And this recipe is so simple it required no additional groceries.
So…Here goes! Such simple ingredients…
First I combined the lard (yes…LARD!) with the sugar and mixed well. Now keep in mind Katie would be doing this task by hand since she has no electricity in her house. (No need to head for the gym after a day of baking in an Amish home.)
Next I added three eggs…
Thank heaven for my electric mixer!
Then I mixed in that cup of buttermilk…
In a separate bowl I added the baking powder and the baking soda to the flour…
And I whisked together to combine all the dry ingredients.
Next I combined the wet and dry ingredients…
I laughed at Katie’s “Amish” advice written on the recipe card which said “Flavor to suit taste”. To me that meant to add some real vanilla extract, but I’m sure you could substitute almond or lemon flavors as well.
The resulting batter was VERY soft. So soft that I stuck the bowl into the refrigerator for about an hour before I began to bake the cookies. Now allow me to share the mistakes I made.
1. I tried to put 12 cookies on a sheet pan to bake. Wrong!
2. I sprayed the cookie sheet with cooking spray. Wrong again!
Here was the result of my first batch. (Peepaw never complains about eating my mistakes.)
So this old dog learned from her mistakes and I baked the rest of the cookies on pans with only six or nine cookies per pan.
My results improved dramatically as the baking progressed.
And after I was finished baking I vaguely remembered a thin white frosting on these cookies so I mixed together some powdered sugar, vanilla and milk to make a thin glaze.
Not bad for my first time recreating a recipe with no written directions included on the card. But the best part of the dessert? Remembering dear Katie and the friendships our families shared..and still do to this very day!
Katie's Amish Buttermilk Cookies
Ingredients
- 2 Cups Sugar
- 1 Cup Buttermilk
- 2 tsps. Baking Powder
- 2 tsps. Baking Soda
- 1/4 Cup Lard
- 3 Eggs
- 3 1/2 Cups Flour
- 1 1/2 tsps. Pure Vanilla Extract Can sub Almond or Lemon Extract
Instructions
-
COOKIES:
In a mixing bowl cream together the lard and sugar until smooth. Stir in 3 eggs and buttermilk and combine until well mixed. In a separate bowl whisk together flour, baking soda and baking powder. Combine wet and dry ingredients and add the flavoring of your choice. Dough will be very soft! Refrigerate for at least an hour before baking. Preheat oven to 350 degrees. Drop heaping teaspoons of dough onto an ungreased (you can spray with cooking spray if you wish) cookie sheet. Bake no more than NINE cookies per sheet since the dough will spread out LOTS. Bake for approximately 10 minutes or until done. Remove from cookie sheets to cool.
ICING: In a small bowl combine powdered sugar, vanilla and a small amount of milk and stir well to remove any lumps. Make glaze quite thin and spread on cooled cookies.
Susan says
in place of lard, can another substitute be used? If so, what would be your choice? Thank-you.
Meemaw says
Hi Susan! Thanks for writing. That’s a great question! I’m sure you could substitute a shortening like Crisco, but you could also try butter, although using butter might make the batter even softer so you might need to add a little more flour. That’s the problem with baking…it’s really a science, so changing even a small amount of an ingredient can change the final product considerably. I think I would try shortening first instead of lard. PLEASE…let me know how it goes. I’ll be anxious to hear if you “play around” with the ingredients. GOOD LUCK!
XOXO
Meemaw
Missy says
My mamaw started using crisco in the 50s. Also added a little nutmeg or cinnamon.
Meemaw says
Thanks for your comment Missy! I rarely use anything but butter these days, but that old blue can of Crisco was a staple in most kitchens back in the day. I bet your Mamaw was a great cook!
XOXO
Meemaw
Missy says
Short, chubby and amazing cook !
Meemaw says
LOL! If you mean me…Thank you (I think!) Missy! My motto? Never trust a SKINNY cook!! 🙂 And if you mean YOUR Mamaw…I wish I could have met her!!
XOXO
Meemaw
cathy martin says
thats all my mom used in the house was crisco, even to fry out chicken. Ever since they ruined the shortening it has mad a lot of food ruined including clothespin cookies. going to try using lard for alot of things . Thats all a lot of Amish use.
Meemaw says
Thanks for your comment Cathy. Happy Cooking!
XOXO
Meemaw
Marye says
This reminds me of a Iowa farm cookie. KRINGLA. Made with buttermilk and sour cream – a great Dunker – made in a figure 8 shape.
Meemaw says
Thanks for your comment Marye. I’m afraid these buttermilk cookies would be too soft to be “dunkers”. I think most of the cookie would end up in the glass of milk! But those Scandinavian Kringlas are very popular in many areas of the Midwest. In fact, most cookies are popular everywhere, right? What is the most popular cookie in Holland??