I discovered these cookies as a great not-necessarily-sweet treat.  The buttermilk cookie itself is quite soft and puffs up nicely.  The recipe below includes a sweet powdered sugar frosting plus chopped nuts, but both are optional.  If you omit the frosting, this would be an especially nice cookie for afternoon tea.  You know, for all of you who have tea time.  (???)

Buttermilk Cookies

1/2 c butter, softened
1 c sugar
1 egg
1 t vanilla extract
2 1/2 c all-purpose flour
1/2 t baking soda
1/2 t salt
1/2 c buttermilk
1 t lemon zest (optional)

• In a mixing bowl, cream butter and sugar until light and fluffy.  Beat in egg and vanilla.
• Combine flour, baking soda, and salt.  Add dry mixture to the creamed mixture alternately with buttermilk.  Mix well.
• Fold in lemon zest, if desired
• Drop by rounded spoonfulls, 2 inches apart, onto greased baking sheets.  Bake at 375 degrees for 10-12 minutes.
• Place on wire racks to cool

Frosting:
3 T butter, softened
3 1/2 c powdered sugar
1/4 c milk
1 t vanilla extract
1/2 c finely chopped walnuts or pecans (optional)

• Combine butter, powdered sugar, milk and vanilla and beat until smooth.  Frost cooled cookies and sprinkle with chopped nuts if desired.