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  1. Exported from MasterCook

  2. BIG WHITE SOFT SUGAR COOKIES

  3. 24 Preparation Time :

  4. Categories : Cookies Desserts

  5. Fixed

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 1 cup buttermilk

  8. 1 1/2 teaspoons nutmeg -- grated

  9. 1 teaspoon baking soda

  10. 2 teaspoons vanilla extract

  11. 1 cup vegetable oil

  12. 3 teaspoons baking powder

  13. 1 1/2 cups sugar

  14. 3 cups unbleached flour

  15. 2 egg

  16. sugar

  17. 1 1/2 teaspoons salt

  18. Seedless raisins In a measuring cup, mix the buttermilk and baking

  19. 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

  20. the salt, nutmeg, vanilla, and baking powder and mix again. Blend in

  21. the flour (the batter will be very runny). Cover and refrigerate

  22. overnight. The next day, preheat oven to 400 F. For the very best

  23. results, use ungreased non-stick baking sheets. Dark or shiny sheets

  24. conduct the heat differently, and the cookie will have crisp brown

  25. edges, which are just what you don't want. Use 1 heaping tablespoon of

  26. batter per cookie, and place them on the sheets. Liberally sprinkle

  27. more sugar on top of each cookie and dot with 3 raisins. Keep batter

  28. refrigerated between bakings. Bake for just 5 minutes. The cookies should be just barely done--still almost white. If they are golden,

  29. you have left them in too long. Remove from oven, and allow the

  30. cookies to remain on the cookie sheet for 3 more minutes to continue

  31. baking. Carefully remove cookies with a metal spatula to a wax

  32. paper-covered rack to cool. The cookies keep well in tightly covered

  33. containers or can be frozen. In either case, each cookie should be

  34. wrapped individually or between layers of wax paper. They are so

  35. tender, so moist, so cakelike that they cling together if this is not

  36. done. - - - - - - - - - - - - - - - - - -

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