SOUR MILK COOKIES
These sour milk cookies offer a delightful tang and tender crumb, a classic treat with a unique flavor profile. The combination of sour milk and baking soda creates a light and airy texture, while the cardamom adds a warm, aromatic spice. These cookies are perfect for a comforting afternoon snack or a simple dessert.
Ingredients
- 1 cup Butter
- 1 cup Granulated sugar
- 2 large Large eggs
- 2/3 cup Buttermilk (or milk + 1 tbsp lemon juice/vinegar) (Originally sour milk. Substituted with buttermilk for modern preference. Alternatively, use milk and add 1 tablespoon of lemon juice or vinegar per cup of milk.)
- 1 teaspoon Baking soda
- 1 tablespoon Hot water (Quantity estimated (not specified in original recipe))
- 2 1/2 cups All-purpose flour (Quantity estimated (not specified in original recipe))
- 1 teaspoon Cardamom seeds
Instructions
- 1In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. In a small bowl, dissolve the baking soda in the hot water. Add the baking soda mixture to the buttermilk, stirring until it foams slightly.
- 2Gradually add the flour to the wet ingredients, mixing until just combined. Stir in the cardamom seeds. Preheat oven to 350°F (175°C). Roll out the dough on a lightly floured surface to about 1/8 inch thickness. Cut out cookies using a cookie cutter. Bake for 18-20 minutes, or until the edges are golden brown.