Ingredients
Instructions
- Preheat oven to 350°F.
- 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).
- Add the egg and buttermilk. Knead with hands just until the mixture is smooth and doughy.
- Line cookie sheets with wax paper. Drop dough by the tablespoonful onto cookie sheets (no more than twelve per sheet).
- 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.
- Bake for 12-14 minutes, or until cookies are "domed" and slightly golden.