Thanks to Mary Rhomberg and Grandma Sheehan
3/4 C (170g) Margarine
or 85g margarine and 85g Crisco
2 eggs
2 3/4 C Flour + 1/8C (approx 2TBS)
3/4 C Brown Sugar
7/8 C Buttermilk (7 oz)
1/2 tsp Baking Soda
3/4 C Sugar
1 tsp vanilla
1/2 tsp salt
Directions:
Cream margarine, sugars and eggs until fluffy. Add buttermilk and vanilla. Mix in. Add soda and salt. Stir in flour. It will become VERY STICKY!
Chill overnight in fridge.
Drop by teaspoonfuls onto cookie sheet with a silpat or baking paper. Bake at 375F (200C) for 7-9 minutes or until top barely springs back and edges are slightly golden. Let stand on cookie sheet for 2 minutes. Remove to rack to finish cooling. Frost after completely cool.
Browned Butter Icing:
1/4 C Butter (60g)
1/4 C Cream
1 lb Powdered sugar
2 TBS Vanilla
Melt and slightly brown butter in pan on stove. Don't let get too browned or it will taste burnt. Quickly add the cream and stir. Add in powdered sugar and vanilla and stir until combined. Frost cookies.
