Jumbo Soft Sugar Cookies

1 cup buttermilk
1 1/2 tsp nutmeg (grated)
1 tsp baking soda
2 tsp vanilla extract
1 cup vegetable oil
3 tsp baking powder
1 1/2 cups sugar
3 cups unbleached flour
2 egg
Additional sugar
1 1/2 tsp salt
Seedless raisins

In small bowl, mix buttermilk and baking soda, set aside. In large mixer bowl, combine oil, sugar and eggs, mixing well. Add the buttermilk and soda mixture, blending again. Then add salt, nutmeg, vanilla extract and baking powder, mixing again. Blend in flour. Batter will be runny. Cover tightly and chill in refrigerator overnight. Preheat oven to 400 degrees F. For best results, use ungreased non-stick cookie sheets. Use 1 heaping tablespoonful of batter for each cookie, placing them on the cookie sheets. Sprinkle plenty of sugar on top of each cookie, dotting with raisins as desired. Keep the batter refrigerated as much as possible while you are using it, until it’s all used. Bake for 5 minutes only. The cookies should be barely done, still quite white. The cookies should not be brown or golden at all. Remove cookies from oven, allowing cookies to remain on cookie sheets for additional 2 or 3 more minutes to continue baking. Carefully remove each cookie with a metal spatula to wax paper covered racks to cool completely.

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