CORIANDER CHRISTMAS COOKIEs

(modern recipe adaptation)

Yield: 8½ dozen 1½ inch cookies

5¼ c. all-purpose flour plus extra for the board

½ c. ground coriander seeds (or more, if you like a lot)

½ tsp. baking soda

½ lb. (2 sticks) butter, softened

1½ c. granulated sugar

¾ c. buttermilk or soured milk

Preheat oven to 375°F. Line cookie sheets with parchment paper. In a medium mixing bowl, whisk together the flour, ground coriander seed, and baking soda. Set aside. In large mixing bowl, beat the butter and sugar together until well blended. Add the milk and the flour mixture alternately. The dough should be moist and pliable but not sticky. On a well-floured board, knead the dough just enough to keep it from sticking while rolling. Roll the dough out and cut with your favorite cutters. Place cookie cut-outs on cookie sheet and bake for 10 minutes. Using the parchment paper on which the cookies were baked, slide the whole ...