These little cookies are bound to become a new family favourite. Despite their modest “Nilla Wafer” size, they pack a ton of yum. Ottie wrote that we could use shortening or butter. Therefore, I can officially say I made no changes to this original recipe.
- Yield: 106 small cookies
- Category: Cookies
- 1/2 cup Butter, softened
- 1 cup Sugar
- 1 Egg unbeaten
- 2 Squares Unsweetened Baker’s Chocolate (I used Hershey’)
- 1 teaspoon Vanilla
- 1 1/4 cups Flour
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/2 cup of Buttermilk (or milk soured with 2 teaspoons lemon juice)
- 1/2 cup Nuts or Coconut. (I used unsweetened coconut, and adored it)
- Cream together butter and sugar.
- Add the egg and mix well.
- Melt 2 squares of unsweetened baker’s chocolate and add to the chocolate to the batter along with vanilla.
- In a separate bowl combine and sift together flour, baking soda, and salt
- Pour buttermilk (or soured milk) into a liquid measuring cup.
- Add the flour mixture and buttermilk to the batter, alternating a few times. Begin and end with the flour (for instance: add a bit of flour, then half the buttermilk, then more flour, then rest of the buttermilk, and lastly add the rest of the flour).
- Once that is well combined, add 1/2 cup of nuts or coconut.
- Drop the batter by the teaspoon-full onto a parchment lined cookie sheet (or lightly greased sheet). I filled a quart-sized zipper plastic bag with the batter (which is fairly soft), and snipped one of the bottom corners. Then I piped the batter onto the cookie sheet.
- Bake at 325 degrees for about 15 minutes. This recipe made approximately 106 “Nilla Wafer” sized cookies!