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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Big White Soft Sugar Cookies

Recipe Tags: Cookie Recipes

Date Added: January 04, 2014

Ingredients:

1 Cup Buttermilk 1 Cup Buttermilk room temp
1 1/2 Teaspoons Nutmeg 1 1/2 Teaspoons Grated nutmeg
1 Teaspoon Baking Soda 1 Teaspoon Baking soda level - dissol ved in milk
2 Teaspoons Extract Of Vanilla 2 Teaspoons Extract Of Vanilla or orange flower water; optional
1 Cup Vegetable Oil 1 Cup Vegetable oil *
3 Teaspoons Baking Powder 3 Teaspoons Baking powder plus
1 1/2 Cups Sugar 1 1/2 Cups Sugar confectioner'
3 Cups Unbleached Flour 3 Cups Unbleached flour sifted
2 Unit Eggs 2 Unit Eggs separated, plus 2 egg yolks
1 Unit Sugar 1 Unit Sugar confectioner'
1 1/2 Teaspoons Salt 1 1/2 Teaspoons Salt and pepper to taste
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Directions:

1. In a measuring cup, mix the buttermilk and baking soda; set aside.

2. In a large mixer bowl, combine the oil, sugar, and eggs; mix well.

3. Add the buttermilk-soda mixture and blend. Then add the salt, nutmeg, vanilla, and baking powder and mix again.

4. Blend in the flour (the batter will be very runny).

5. Cover and refrigerate overnight. The next day, preheat oven to 400 F For the very best results, use ungreased non-stick baking sheets.

6. Dark or shiny sheets conduct the heat differently, and the cookie will have crisp brown edges, which are just what you don't want.

7. Use 1 heaping tablespoon of batter per cookie, and place them on the sheets.

8. Liberally sprinkle more sugar on top of each cookie and dot with 3 raisins.

9. Keep batter refrigerated between bakings. Bake for just 5 minutes.

10. The cookies should be just barely done--still almost white.

11. If they are golden, you have left them in too long.

12. Remove from oven, and allow the cookies to remain on the cookie sheet for 3 more minutes to continue baking.

13. Carefully remove cookies with a metal spatula to a wax paper-covered rack to cool.

14. The cookies keep well in tightly covered containers or can be frozen.

15. In either case, each cookie should be wrapped individually or between layers of wax paper.

16. They are so tender, so moist, so cakelike that they cling together if this is not done.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Natural Sweeteners allergies.
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