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In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking soda and cream of tartar; add to the creamed mixture alternately with buttermilk, beating well after each addition. Cover and refrigerate for 1 hour or until easy to handle. Drop by heaping teaspoonfuls 2 in. apart onto ungreased . Flatten with a glass dipped in sugar. Bake at 350° for 6 to 8 minutes or until set. Remove to wire racks to cool. In a small bowl, beat the butter, sugar, cocoa, salt, vanilla and enough milk to achieve spreading consistency. Frost cookies.
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel