Cat head cookies

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These may be my favorite cookies. Light cookies and pillows like fluffy clouds. NOT like the dark and heavy rain clouds we have today. Sadly, it's those clouds that sometimes look like my cookies.

But not these cookies. No sir-ee. The exterior takes on a wonderful brown color and contrasts with the soft and tender interiors.

Cat head biscuits are so named because they are as big as a cat's head. This is another one of my favorite recipes from America’s Test Kitchen. Southern cookies are usually made with a low-protein flour like White Lily or Martha White. Due to the lower protein content than a common all-purpose flour, these flours produce extra light and tender cookies. Or so the theory says. It doesn't always work for me.

But you don't need that kind of flour for this recipe. Instead, you can use a combination of all-purpose plain flour like Pillsbury with cake flour to get the same effect.

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A combination of butter and butter worked in the flour makes the cookies have a buttery flavor but with a tender texture. Since it's fluffiness you're after, not flaking, there's no need to chill the fat beforehand.

The dough will be sticky and moist and that's perfectly fine because there's no need to knead (without pun intended) this dough. All you have to do is stir the dough until it comes together and then mound it in a cake pan. Could not been more easy.

These cookies taste just like heaven and are worthy of a special occasion or a daily meal.

Course: bread

Cuisine: southern

Preparation time: 15 minutes.

Cook time: 20 minutes.

Total time: 35 minutes

Servings: 6

Calories: 429kcal

Author: Christin Mahrlig

Scandalous and tender cookies that are super easy to make.

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1 teaspoon salt
  • 8 tablespoons unsalted butter, cut into 1/2 inch pieces and softened
  • 4 tablespoons shortening, cut into 1/2 inch pieces
  • 1 1/4 cups buttermilk
  • Place the oven rack in the upper middle position and heat the oven to 425 degrees. Grease a 9-inch cake pan.

  • In a large bowl, mix together all-purpose flour, cake flour, baking powder, baking soda, and salt.

  • Spread butter and shortening pieces on top of the flour mixture and use your fingers to rub the butter and shortening into the flour until it resembles coarse flour.

  • Add the buttermilk until combined.

  • Drizzle a 1/2 cup measuring cup with cooking spray and a tablespoon and drop 6 heaps of dough into the prepared cake pan. Place one in the center and the rest in a circle around the center.

  • Bake until golden brown on top, about 20 to 25 minutes. Chill in a frying pan 10 minutes before serving.

You can use 3 cups of Marta's white or white lily flour instead of a mix of all-purpose flour and cake flour. Recipe source: Cook Country Magazine

Calories: 429kcal

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