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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: 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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