Every time I bake something, I write down the recipe and put it in a binder. I have this huge binder with letter tabs and everything. I have a plan to print out some pictures and make little notes on how much I liked the recipe on the side. This will be a way to document the recipes I make and make alterations to them.
I think that even though I didn’t use much butter (well, much by my standards) I would say that these cookies were downright awesome. I don’t think I would alter them one bit.
Now I will reveal the crazy reason I made these cookies. Today I was looking through my binder, and lo and behold, I had no recipe in the “J” tab. Well this has GOT to change. So as of today, that position has been filled. Now, I guess I’ll have to think of a recipe to fill my “Z” tab.
What you’ll need:
-1/2 cup butter
-1/2 cup buttermilk
-1/2 cup white sugar
-1/2 cup brown sugar, packed
-1 teaspoon vanilla extract
-1 1/2 cups all-purpose flour
-1 cup whole wheat flour
-1 teaspoon baking powder
-1/4 cup jam of your choice (I used marmalade and blackcurrant)
1. Preheat the oven to 350˚F. Grease a baking sheet.
2. Cream the butter, buttermilk and sugars until light and fluffy. Beat in the egg and the vanilla.
3. In a medium bowl, combine the flours and the baking soda. Slowly add the flour mixture to the wet ingredients, mixing until fully combined.
4. Form the dough into balls, and flatten the dough slightly with the bottom of a glass. Make an indentation in the centre of the dough. Fill the indentation with jam, and bake for 12-15 minutes. Let cool on wire racks.