a new start

I was going to go for a run, but then I decided to start a blog.

I also decided to make these cookies.

Buttermilk cookies. Chocolate glazed icing. Sprinkles.

No judgements please. The thighs are screaming at me enough. I would yell back at them, but my face is currently stuffed with cookies. 

Who really enjoys running anyway?

Buttermilk cookies with chocolate glaze

adapted from joy the baker

For the cookies: 

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2/3 cup well shaken buttermilk
• 1 teaspoon vanilla
• 2/3 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs

For the chocolate glaze: 

• 4 ounces semi-sweet chocolate*
• 3 tablespoons butter
• a splash of buttermilk*

To make the cookies: 

Preheat oven to 350 degrees. 

Whisk together flour, baking soda and salt in a bowl. Stir together buttermilk and vanilla in a cup. 

Beat together the butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add eggs, beating until combined well. Mix in flour combination and buttermilk alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth. 

Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in the middle of oven until tops are puffed and pale golden, and cookies spring back when touched, about 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes. 

To make the glaze: 

In a bowl, melt the butter and chocolate in a microwave for about 1 minute. Add the splash of buttermilk and stir until smooth. 

Once the cookies have cooled, spread the chocolate glaze over the tops of the cookies. Top with sprinkles.  Refrigerate for 20 minutes to set. 

* i used chocolate chips, and the original recipe calls for 1 tablespoon of light corn syrup.