Amish Big White Soft Sugar Cookies
Amish Big White Soft Sugar Cookies Recipe Card Front
Front of the Amish Big White Soft Sugar Cookies recipe card with the notation that the recipe is from Marsia Adams and Cooking from Quilt Country.
Her name is actually Marcia and she is the author of a series of cookbooks.
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Amish Big White Soft Sugar Cookies Recipe Card Back
Back of the Amish Big White Soft Sugar Cookies recipe card.
COOK’S NOTES
- 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 as they are so tender, so moist, so cake-like that they cling together if this is not done
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Amish Big White Soft Sugar Cookies
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Amish Big White Soft Sugar Cookies
Ingredients
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 cup vegetable oil
- 1 1/2 cups sugar
- 2 eggs
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons nutmeg, ground (or less)
- 3 teaspoons baking powder
- 2 teaspoons vanilla extract
- 3 cups unbleached all-purpose flour
- Raisins
Instructions
- Mix the buttermilk and baking soda, once mixed set aside
- Blend the vegetable oil, sugar, and eggs
- Add the buttermilk mixture to the sugar / eggs mixture
- Mix the salt, nutmeg, and baking powder together
- Add to mixture
- Add vanilla to the mixture
- Blend in flour (batter will be very runny)
- Cover and refrigerate overnight
- Next day preheat the oven to 400 degrees
- Use ungreased (non-stick) baking sheets
- Use 1 heaping tablespoon of batter per cookie
- Sprinkle more sugar on top and dot with 3 raisins
- Keep batter refrigerated between bakings
- Baking for 5 minutes
- Remove from oven and allow cookies to remain on sheet for 3 more minutes to continue baking
- Carefully remove cookies with a metal spatula to a wax paper covered rack to cool
Amish Big White Soft Sugar Cookies
Amish Big White Soft Sugar Cookies (VRP 008)
Ingredients
Instructions
Mix 1 c. buttermilk and 1 teaspoon baking soda. Blend 1 c. vegetable oil, c. sugar and 2 eggs. Add buttermilk mixture. Add 1½ teaspoon salt, 1½ teaspoon gr. nutmeg, 2 teaspoons vanilla extract and 3 teaspoons baking powder.
Blend all in 3cups unblended all purpose flour (Batter will be very running).
Cover and refrigerate overnight.
Next day preheat oven to 400°. Use ungreased (non sticky) pan being sheets. Use 1 heaping tablespoon of butter per cookies, sprinkle more sugar on top and clot with 3 raisins. Keep batter refrigerated between bakings. Bake for just 5 minutes. Remove from oven and allow cookies to remain on sheet for 3 more minutes.
Carefully remove cookies with a metal spatula to a wax paper-covered rack to cool.
The cookies beef 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.