Amish Buttermilk Cookies

As far as I can tell buttermilk cookies are a very regional recipe here in Amish Country. I myself had never heard of them until I moved to the area. After posting on facebook on this week about helping my mother-in-law frost a huge bath of buttermilk cookies I've had many of you request the recipe!
This is the recipe belongs to my husband's grandmother, but again it's a very common cookie up here, so I am sure that most of the grandmothers in the area have one very similar, if not identical!

This recipe can also be found in the H.I.T.C.H publication that is sold locally here in Ohio's Amish Country. H.I.T.C.H is an eighty-four page self-driving tour booklet, produced locally, for Ohio’s Amish Country!

Covering a twenty-mile radius with businesses, attractions, churches, gas stations, and parking, listed mile-by-mile.

If you're visiting on Sunday there is a an entire page dedicated to what’s open!
Local wineries and restaurants are also indexed in the back of the book each with a menu sampler.

Click HERE to get a copy!

Recipe by: Grandma Opal Troyer

For cookies
    3.5 cups all-purpose flour
    2 teaspoons baking powder
    2 teaspoons baking soda
    1 teaspoon salt
    1/2 cup melted Crisco
    1/2 cup melted butter
    2 cups brown sugar
    2 large eggs
    1 teaspoon pure vanilla extract
    1 cup well-shaken buttermilk

For glaze
    2 cups confectioners sugar
    3 tablespoons well-shaken buttermilk
    3 tablespoons butter
    1 teaspoon pure vanilla extract

Preheat oven to 350°F.
Butter 2 large baking sheets.

Whisk together flour, baking powder, and salt. In separate dish mix the baking soda in with the buttermilk .

Beat together Crisco, butter and sugar in a stand mixer until pale and fluffy. Add eggs one at a time, beating well after each addition, then beat in vanilla. Mix in flour mixture and buttermilk alternately in batches at low speed, until smooth.

Drop level tablespoons of dough about 1 1/2 inches apart onto baking sheets. Bake one sheet at a time until cookies are puffed and edges are golden, 13 to 15 minutes per batch. Cool cookies on sheets one minute, then transfer cookies to racks.Wait until cool to ice cookies