Big White Soft Sugar Cookies

1 cup Buttermilk
1 1/2 cup Sugar
1 1/2 tsp Nutmeg
3 cup Flour
1 tsp Baking soda
2 Eggs
2 tsp Vanilla extract
1 c Vegetable oil
1 1/2 ts Salt
3 ts Baking powder
Sugar
Seedless raisins (optional)

In measuring cup, mix together the buttermilk and baking soda, then set aside. In large mixing bowl, combine together oil, sugar, and eggs, mixing well. Add the buttermilk and baking soda mixture, blend thoroughly. Add salt, nutmeg, vanilla extract and baking powder, mixing again. Blend in flour, batter will be runny. Cover batter and refrigerate several hours or overnight. When ready to bake, preheat oven to 400 degrees F. For best results, use ungreased nonstick cookie sheets. Place 1 heaping tbsp of batter for each cookie on the cookie sheets. Sprinkle more sugar on top of each cookie, and dot with several raisins if desired. Keep batter refrigerated between batches. Bake cookies for about 5 minutes. Avoid overbaking, cookies should still be almost white. Do not bake until golden or brown. Remove cookies from the oven and allow to cool on cookie sheets for several minutes before removing to wax paper to cool completely with spatula.

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