MMMMM----- Recipe via Meal-Master (tm) v7.07
       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
   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