Big White Soft Sugar Cookies

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Title: Big White Soft Sugar Cookies
Categories: Cookies
Servings: 6

1 c Buttermilk
1 1/2 ts Grated nutmeg
1 ts Baking soda
2 ts Vanilla extract
1 c Vegetable oil
3 ts Baking powder
1 1/2 c Sugar
3 c Unbleached flour
2 Eggs
Sugar
1 1/2 ts Salt

Seedless raisins

In a measuring cup, mix the buttermilk and baking soda; set aside. In a
large mixer bowl, combine the oil, sugar, and eggs; mix well. Add the
buttermilk-soda mixture and blend. Then add the salt, nutmeg, vanilla, and
baking powder and mix again. Blend in the flour (the batter will be very
runny). Cover and refrigerate overnight. The next day, preheat oven to 400
F. For the very best results, use ungreased non-stick baking sheets. Dark
or shiny sheets conduct the heat differently, and the cookie will have
crisp brown edges, which are just what you don't want. Use 1 heaping
tablespoon of batter per cookie, and place them on the sheets. Liberally
sprinkle more sugar on top of each cookie and dot with 3 raisins. Keep
batter refrigerated between bakings. Bake for just 5 minutes. The cookies
should be just barely done--still almost white. If they are golden, you
have left them in too long. Remove from oven, and allow the cookies to
remain on the cookie sheet for 3 more minutes to continue baking. Carefully
remove cookies with a metal spatula to a wax paper-covered rack to cool.
The cookies keep well in tightly covered containers or can be frozen. In
either case, each cookie should be wrapped individually or between layers
of wax paper. They are so tender, so moist, so cakelike that they cling
together if this is not done.

From: Cooking From Quilt Country Shared By: Pat Stockett

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