четверг, 3 марта 2016 г.

Amish Big White Soft Sugar Cookies

Amish Big White Soft Sugar Cookies


Amish Big White Soft Sugar Cookies


1 cup buttermilk


1 teaspoon baking soda


1½ cups sugar


2 eggs


1½ teaspoons salt


1½ teaspoons nutmeg, ground (or less)


3 teaspoons baking powder


2 teaspoons vanilla extract


3 cups unbleached all-purpose flour


Raisins


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


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.


Click here to view all of the Cooking from Quilt Country cookbooks (some are really cheap!).


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


Original article and pictures take http://www.vintagerecipeproject.com/amish-big-white-soft-sugar-cookies site

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