Reviewed: Oct. 3, 2011

Adding semi-sweet chocolate chips and topped with sugar make all the difference with these cookies. Also, best if eaten the next day!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Margee

Reviewed: Jul. 3, 2011

Not too shabby. I thought it was weird that they were cake-y, but that's not so bad (like having miniature cakes). They go well with coffee, and I liked the simple flavor. Will probably make these again if I have leftover buttermilk.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

joannajax

Cooking Level: Beginning

Reviewed: Jan. 30, 2011

I grew up in alabama so I wasn't a stranger to buttermilk I didn't realize you can do wonders with it these cake cookies are good

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

sheliaeappah

Cooking Level: Intermediate

Home Town: Sulligent, Alabama, USA

Reviewed: Jan. 23, 2011

Super yummy! I sprinkled them with cinnamon sugar before I baked them.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LORI Q

Cooking Level: Expert

Living In: Baker, Montana, USA

Reviewed: Jan. 2, 2011

I substituted 1/2 c. brown sugar for white, and these cookies baked up just as all the others reported. Frosted them with confectioners sugar frosting with lots of lemon to add zip!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Denitomi

Reviewed: Dec. 23, 2010

The cookies are okay at best. They are very cake like. They have little taste, but are very soft and fluffy.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

liz

Cooking Level: Expert

Reviewed: Nov. 15, 2010

Like many others, I had some leftover buttermilk to use up. I found this recipe and figured, why not? I read the reviews before making the batch and added some mini chocolate chips that I had on hand. I put the dough in the fridge for a couple hours before baking, even then they spread. The taste is just okay, nothing special. My "I love any kind of cookie" teenage daughter took one bite and wanted to toss the rest. I'll take them to work, where my co-workers will eat bread crumbs if they're put in the break room, but I won't make them again. I'm disappointed.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

nebgoddess

Cooking Level: Intermediate

Living In: Lincoln, Nebraska, USA

Reviewed: Oct. 4, 2010

very good cookie and very easy. I did add a bit of flavor with 2 tbsp orange juice powder, 2 tsp lime juice powder and 1 tsp ginger. The citrus brightened up the cookie so you dont need to ice, or can just drizzle a few lines of glaze.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Judyl11

Reviewed: Sep. 11, 2010

These tasted like my Grandmother Tea Cakes. I did adjust the recipe a little. I used 2 sticks of butter rather than the shortening and a teaspoon of almond extract along with the vanilla. I also added walnuts. I iced with white chocolate. My Husband and I thoroughly enjoyed these and we are going to share with friends. Thanks for bringing back the memories.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Hmgrl

Cooking Level: Intermediate

Home Town: Barstow, California, USA

Reviewed: Aug. 23, 2010

I had left over Buttermilk I didn't know what to do with. Well, this recipe solved my problem. Excellent, easy recipe that you can tweek just about any way you want. I added walnuts to one batch, cinnamon to another. These cookies are very "cake-like". If you put the cookie dough into the refrigerator between batches, it's very easy to handle using two spoons. My only recommendation: watch them like a hawk - they will burn on the bottom easily. Thanks for a great recipe.

Was this review helpful? [ YES ]
4 users found this review helpful