Buxton Cookies (eggless)

fluffy, extra soft cookies, Contributed by Kelley Hutchinson

1 cup butter softened
1 1/2 cups soft brown sugar

1 tsp vanilla extract
1 Tblspn lemon juice
1/2 cup sour cream

4 cups plain/all purpose flour
1/4 tsp nutmeg
1 tsp baking soda
4 tsp baking powder

* 1/2 tsp cinnamon (I added this myself, you may want to try 1/4 tsp & add more to your taste, or leave it out if you want)

* 1/2 – 1 cup raisins ( I added this myself. I thought the cookies really benefited from having this flavor. I am just guessing at the amount though, you’ll have to see what works for you. Or you can just leave this out)

– Preheat to 350 degrees
– cream together the butter and sugar
– Mix in vanilla, lemon juice and sour cream.
– Sift together the flour, nutmeg, baking powder, baking soda (and cinnamon if you want)
– Add the dry mix to the wet mixture a little at a time (maybe a cup at a time) then alternate with adding the milk (1/4 cup at a time)
– ( now you can fold in the raisins if you want)

– drop from a teaspoon (I used a tablespoon) onto a greased baking tray 3″ apart (I did it about 1.5″ apart & it worked fine)
– Bake for apprx 10 min or until lightly browned. (yield = 6 dozen teaspoon drop cookies)


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