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1
In a measuring cup, mix the buttermilk and baking soda; set aside.
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2
In a large mixer bowl, combine the oil, sugar, and eggs; mix well.
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3
Add the buttermilk-soda mixture and blend.
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4
Then add the salt, nutmeg, vanilla, and baking powder and mix again.
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5
Blend in the flour[the batter will be very runny].
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6
Cover and refrigerate overnight.
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7
The next day, preheat oven to 400F For the very best redults, use ungreased nonstick baking sheets.
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8
Dark or shiny sheets conduct the heat differenty, and the cookie will have crisp brown edges, which are just what you don't want.
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9
Use 1 heaping tablespoon of batter per cookie, and place on the sheets.
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10
Liberally sprinkle more sugar on top of each cookie.
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11
Keep batter refrigerated between bakings.
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12
Bake for just 5 minutes.
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13
The cookies should be just barely done, still almost white.
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14
If they are golden, you have left them in too long.
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15
Remove from the oven, and allow the cookies to remain on the cooking sheet for 3 more minutes to continue baking.
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16
Carefully remove cookies with a metal spatula to a wax paper covered rack to cool.
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17
The cookies keep well in tightly covered containers or can be frozen.
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18
In either case, each cookie should be wrapped individually or between layers of wax paper.
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19
They are so tender, so moist, so cakelike that they cling together if this is not done.
