Old and young alike love these big, moist cookies, they are good "keepers". They stay soft for days if properly stored in an air-tight container. I think the buttermilk is the key ingredient.
Original recipe makes 4 dozen
Ingredients
1 cup white sugar
1 cup packed brown sugar
1/2 cup butter, softened
1/2 cup shortening
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 teaspoon ground nutmeg
3 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon cream of tartar
3/4 teaspoon salt
3/4 teaspoon baking soda
1 cup buttermilk
1/3 cup white sugar
1/2 cup raisins
Directions
- Preheat oven to 400 degrees F (200 degrees C).
- Beat together white and brown sugars, butter and shortening until light and fluffy. Beat in eggs, vanilla and lemon extract to mix well.
- Sift together nutmeg, flour, baking powder, cream of tartar, salt and soda. Add alternately with buttermilk to creamed mixture.
- Drop tablespoonfuls of dough 2 1/2 inches apart onto greased baking sheet. With the back of the spoon, spread round and round making the outer edge of the cookies a little thicker than the center. Sprinkle generously with the reserved white sugar and place a fat raisin in the center of each cookie.
- Bake about 10 minutes. For softer cookies, bake in hot oven (425 degrees F (220 degrees C)) for about 8 minutes or until no indentation remains when you touch the center of the cookie with your fingertip. Remove cookies and cool on racks.
Nutrition
Calories: 237 kcal
Carbohydrates: 37.2 g
Cholesterol: 28 mg
Fat: 8.8 g
Fiber: 0.6 g
Protein: 2.9 g
Sodium: 200 mg