Big White Soft Sugar Cookies
1 c. buttermilk
1 t. baking soda
1 c. vegetable oil
1 1/2 c. sugar
2 eggs
1 1/2 t. salt
1 1/2 t. grated nutmeg
2t. vanilla extract
3 t. baking powder
3 c. unbleached all-purpose flour
Sugar
Seedless raisins

In measuring cup, mix buttermilk & baking soda, set aside. In large mixer bowl, combine oil, sugar, & eggs; mix well.

Add buttermilk-soda mixture & blend. Add salt, nutmeg, vanilla & baking powder & mix again. Blend in flour ( batter will be very runny). Cover & refrigerate overnight. Next day, preheat to 400. Use ungreased baking sheets. Use 1 heaping T. of batter per cookie & place on sheets. Liberally sprinkle more sugar on top of each cookie
& dot with 3 raisins. Keep batter refrigerated between bakings. Bake for just 5 min. The cookies should be just barely done- and almost white. If they are golden, you have left them in too long.

Remove from oven, & allow to remain on cookie sheet for 3 more min. to continue baking. Carefully remove w/metal spatula to 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.
(Source: Cooking from Quilt Country, Hearty Recipes from Amish and Mennonite Kitchens, Marcia Adams