| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| 1/2 | cup | unsalted butter -- softened |
| 1 | cup | sugar |
| 1 | teaspoon | baking powder |
| 1/4 | teaspoon | salt |
| 1 | teaspoon | vanilla extract |
| 1 | large | egg |
| 2 1/4 | cups | all-purpose flour |
| 1/4 | cup | low fat buttermilk |
| vegetable cooking spray |
| Beat sugar into butter until fluffy. Add baking powder, salt, and vanilla. Add buttermilk and beat until well incorporated. Add flour and mix well. Turn the dough onto large piece of plastic wrap and form into a disk. Wrap in plastic and let the dough rest at room temperature for 1 to 2 hours. Heat oven to 350°F. Spray 2 cookie sheets. Divide dough in half. Roll out on floured surface until 1/16 inch thick. Cut out with 2 inch round cutter and place 1/4 inch apart on cookie sheets. Bake one sheet at a time for 8 to 10 minutes until cookies are crisp and starting to brown on the edges. Transfer to wire rack and repeat with the remaining dough. Makes 72 Cookies |
| Per Cookie: 38 Calories; 1g Fat (33.0% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 16mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. |