Big White Soft Sugar Cookies

* Exported from MasterCook *

BIG WHITE SOFT SUGAR COOKIES

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Desserts
Fixed

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup buttermilk
1 1/2 teaspoons nutmeg -- grated
1 teaspoon baking soda
2 teaspoons vanilla extract
1 cup vegetable oil
3 teaspoons baking powder
1 1/2 cups sugar
3 cups unbleached flour
2 egg
sugar
1 1/2 teaspoons 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.



- - - - - - - - - - - - - - - - - -