Or as my undergrad Chemistry Lab T.A. used to say, “Pneu-monia!”
Needless to say, I didn’t really know what was going on in Chem Lab.
Anyway, this week has been one of celebration!
We celebrated a milestone at work for Wheat, and a sweet friend’s birthday (HAPPY BIRTHDAY!!), and we celebrated good news on the job front for a couple more of my besties from afar.
My cup runneth over for these wonderful people.
This has also been a very busy week for me work-wise, so despite there being a birthday involved, this post does not revolve around cake in any way, shape, or form.
I baked cookies instead!
You may be wondering, “What in the world are white cookies?”
I’m so glad you asked.
My Dad’s family has a family cookbook that my Great Aunt put together back in 1979. I was fortunate enough to inherit my Grandmother’s copy. I’ve baked the sugar cookie recipe a million times (we’ll get to that around Christmas), but I had never baked the “White Cookies.” Let me show you why.
Cryptic much? I mean, water isn’t even in the list of ingredients! And that was sort of rude, Amelia, to tell me that I’m going to have to use my own judgment for the flour. Why couldn’t you just tell me?
Don’t you just love how old recipes assume you know how to do everything? A lot of these recipes in our family cookbook are practically ancient. My grandmother’s family was originally from Canada, and a lot of the recipes are passed down from there. My grandfather’s family was from Beaufort, South Carolina, though, which resulted in quite the eclectic mix of recipes! I’m sure more will turn up here on the blog over time.
But anywho, when I said I would make cookies, Wheat REALLY wanted some with icing on them, and it just so happened I had some leftover Bakery Buttercream icing. This recipe looked far less sweet than a true sugar cookie, so I thought I would finally give it a go. It was a resounding success.
Amelia H. Osborne’s White Cookies
(interpreted for the modern day by yours truly)
makes approximately 40 cookies
– 1 cup sugar
– 1 cup unsalted butter (2 sticks), at room temperature
– 2 large eggs, at room temperature
– 2 tablespoons buttermilk
– 1 teaspoon baking soda
– 2 and 3/4 cups all purpose flour
-also: plastic wrap
Preheat oven to 400 degrees Fahrenheit. Cream butter and sugar together until light and fluffy, using the whip attachment of a stand mixer (or just use a hand mixer). Add eggs one at a time, mixing well after each addition. Add the buttermilk, then the baking soda, mixing well after each addition. Finally, add the flour, little by little (maybe a quarter-cup at a time), incorporating each addition before adding the next. When you’ve added all the flour, turn off the mix and scrape down the sides of the bowl. Turn the mixer back on to medium speed and mix until everything is smoothly incorporated.
Pour the cookie dough onto a large sheet of plastic wrap, centering the dough down the middle of the sheet as much as possible (which should be at least 3 feet long). Wrap it up tightly, and twist one end closed. Holding on to that end, use your other hand to spread the dough down the plastic wrap until you have a log that is two to three inches in diameter. When you do, twist the other end shut and place the entire thing in the freezer for 30 to 45 minutes.
At this point, you could leave the dough in the fridge and just cut off enough cookies to satisfy a craving. But I baked them all, obviously.
When the cookie dough is thoroughly chilled, and you can cut off a slice without squishing the log (super scientific terms), then you’re good to go. It took almost an hour for mine to be cold enough.
Slice them up and bake them at 400 degrees for 9 minutes. Watch them when it gets close to 9 minutes though, because oven temperatures differ and they brown quickly.
Cool for five minutes or so on the pan, then transfer to a wire rack to completely cool. Then frost as desired.
Below: cookie dough batter ready for rolling and freezing.
When you roll it up in plastic wrap, it’s sort of awkward, but keeps you from getting the dough EVERYWHERE and also keeps you from adding extra flour just to be able to roll it out.
Once chilled, it’s really easily sliced.
They bake right up into puffy little clouds that are crispy on the outside and soft and crumbly and delicious on the inside!
I’ve really got to retire so I can do my baking during the day and quit torturing y’all with bad pictures… or at least, that’s what I keep telling Wheat. ;)
You could have dipped them in sugar or sprinkles prior to baking, or you can ice them with your choice of icing. I, of course, chose buttercream, which I colored sky blue.
I used a small offset spatula to ice the cookies. They aren’t super fancy, but they sure satisfied.
It reminded me of undergrad and buying those soft iced cookies from the bakery of a Florida-based grocery store chain that shall remain unnamed… and eating far too many of them. Cough, Brittney, Allie…
These cookies turned out to be a lot like those cookies, but with more of a crisp crust, and the texture more akin to a shortbread cookie. Deliciously addictive! Says Wheat, who ate an estimated five yesterday (he wouldn’t commit to that number for sure).
So cookie cheers to my husband and all my friends. I’m so proud for y’all!