Recipe by Courtly
this came from an amish cookbook... these are the best ever! my grandma, who has tasted MANY sugar cookies says that these are the best shes ever had, my family absolutely loves them! i dont eat much stuff like this but i tried it and i have to agree these are awesome!!! PLEASE TRY!
Top Review by Bunduda
These were tasty little guys. My husband loved them, and he never compliments my cookies. The first thing I noticed when I mixed the batter ( notice I said batter and not dough), was that it smelled like egg nog. I love egg nog, so that was a plus. In fact, I wanted to sit down and eat the whole bowl of batter--it smelled and tasted so good! It was quite runny, however, so I couldn't imagine how they could bake up into cookies. Well, now I know how. ALthough they looked like cookies--and very beautiful cookies at that--they were in fact little cakes: puffy, airy and light. I would call these guys "little eggnog cakes". They were right up my husband's alley. I, however, prefer a more traditional soft cookie, which is why I didn't give it the full five stars. Even so, I couldn't stop eating them (go figure).
- 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 grated nutmeg
- 2 teaspoons vanilla extract
- 3 teaspoons baking powder
- 3 cups unbleached all-purpose flour
- 1⁄2 cup sugar, for sprinkling
Directions See How It's Made
- 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 redults, use ungreased nonstick baking sheets.
- Dark or shiny sheets conduct the heat differenty, 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 on the sheets.
- Liberally sprinkle more sugar on top of each cookie.
- 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 the oven, and allow the cookies to remain on the cooking 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.