1 cup buttermilk
1 1/2 tsp grated nutmeg
1 tsp baking soda
2 tsp vanilla extract
1 cup vegetable oil
3 tsp baking powder
1 1/2 cup sugar
3 cup unbleached flour
2 eggs
1 sugar
1 1/2 tsp salt
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
Servings: 6 servings
Big White Soft Sugar Cookies Recipe brought to you by Recipe Ideas
Categories: Cookie
The History of Recipes
It is possible to follow the history of `recipes` back into distant history, at least as far back into history as ancient Egypt, and possibly even further than that. Interesting though that maybe, these, ancient cookbooks were just very simple hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe discovered so far, according to experts is a collection of clay tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Later on, in The time of the romans around 25BC a man called Apicius compiled some documents describing recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals were divided into appetizers, main course and dessert, something that is very familiar to us today. Aspicius informs us how the ancient Romans made use of many different aromatic flavours, including some familiar names such as bay, rue and parsley. Later on in the 1400s, knights returning from the crusades brought us many foods and herbs from middle-east cuisine, such as coriander, basil and rosemary. The introduction of these new herbs and spices led to a torrent in recipe manuscripts, some of which are now in private cookery archives. By the time we get to the 20th century, recipe books were in great demand, mostly as a result of higher levels of literacy, people having more free time and disposable income. The arrival of television brought us TV cookery programs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Big White Soft Sugar Cookies recipe.
