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