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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 39 |
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This recipe has been in the family for four generations. When I got married, Mom made sure to pass this recipe along. For variation, I sometimes eliminate the raisins and sprinkle the tops with colored sugar or leave them plain and frost when cooled. Ingredients:
3/4 cup shortening |
1-1/2 cups sugar |
2 eggs |
1 teaspoon vanilla extract |
3 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup buttermilk |
raisins |
Directions:
1. In a large bowl, cream shortening and sugar until light and fluff. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Cover and refrigerate for at least 2 hours (the dough will be very soft).
2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Place a raisin in the center of each cookie. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 6-1/2 dozen.
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