Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup clabbered milk (see instructions below)
- 1/2 cup raisins (optional)
Special equipment needed:
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs and vanilla extract, and beat until well combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the clabbered milk, until a soft dough forms.
6. Stir in the raisins, if using.
7. Drop spoonfuls of the dough onto parchment-lined baking sheets, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are lightly golden.
9. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 3 dozen cookies
Nutritional information:
Per serving (1 cookie):
Calories: 120
Fat: 6g
Carbohydrates: 15g
Protein: 2g
Sodium: 70mg
Sugar: 6g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt in the recipe accordingly.
- Raisins can be substituted with other dried fruits or chocolate chips.
Variations:
- Add chopped nuts or shredded coconut to the dough for extra texture and flavor.
- Use different extracts, such as almond or lemon, instead of vanilla.
- Make a chocolate version by adding cocoa powder to the dough.
Tips and tricks:
- To clabber milk, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5-10 minutes until it thickens and curdles.
- Don't overmix the dough or the cookies will be tough.
- For uniform cookies, use a cookie scoop or ice cream scoop to portion out the dough.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To refresh the cookies, place them in a 350°F (180°C) oven for 5 minutes.
Presentation ideas:
Arrange the cookies on a platter or in a cookie jar for a rustic presentation.
Garnishes:
Dust the cookies with powdered sugar or drizzle with melted chocolate for a fancier look.
Pairings:
Serve the cookies with a glass of cold milk or a hot cup of tea or coffee.
Suggested side dishes:
These cookies are perfect on their own, but can also be served with fresh fruit or a cheese plate for a more substantial snack.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the cookies spread too much, chill the dough for 30 minutes before baking.
- If the cookies are too hard, reduce the baking time by a few minutes.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the recipe.
Food history:
Clabbered milk was a common ingredient in traditional Southern cooking, especially during the 19th and early 20th centuries, when refrigeration was not widely available. It was used as a substitute for buttermilk in baking recipes.
Flavor profiles:
These cookies are buttery and slightly tangy, with a soft and chewy texture. The raisins add a sweet and fruity note.
Serving suggestions:
These cookies are perfect for a snack or dessert, and can also be served at a party or gathering.
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Taste: Sweet, Buttery, Nutty, Cinnamon, Cinnamon-Spiced