Melodee Frye's

Cookie Recipes


Big White Soft Sugar Cookies

1 cup butter milk
1 1/2 tsp. grated nutmeg
1 tsp. baking soda
2 tsp. vanilla extract
1 cup vegetable oil
3 tsp. baking power
1 1/2 cup sugar
3 cups unbleached all-purpose flour
2 eggs
Sugar
1 1/2 tsp. salt Seedless Raisins

Mix the buttermilk and the baking soda; set aside. In a large mixer bowl, combine oil, sugar, and eggs; mix well. Add buttermilk-soda mixture and blend. Add salt, nutmeg, vanilla and baking powder and mix again. Blend in flour (the batter will be very runny). Cover and refrigerate overnight. The next day preheat oven to 400 degrees F. For best results, use un-greased non-stick cookie sheets. Dark or shiny sheets will conduct heat differently, and the cookies will have crisp brown edges, which you don't want. Use 1 heaping tablespoon of batter per cookie, and place 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 to long. Remove from oven, and cool on sheet for three minutes. 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, wrap each cookie individually or between layers of wax paper to avoid clinging.


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