Thursday, July 11, 2013
1/4 cup crisco
1/4 cup butter (softened)
1 cup sugar
3/4 cup butter milk
1 tsp vanilla
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Cinnamon sugar ( 1/4 cup sugar and 1 tsp cinnamon)
Preheat oven to 400 degrees
Using a mixer, cream the Crisco, butter and sugar. Add the egg and mix on low for about 60 seconds. Measure the 3/4 cup of buttermilk and add vanilla to the buttermilk then set aside. Measure the 2 cups of flour into a bowl and then add the baking soda and salt. Mix gently then sift through a flour sifter or a strainer to remove any lumps.
To make the batter add 1/3 of the dry ingredients to the mixing bowl and mix until incorporated, then add 1/3 of the buttermilk/vanilla and mix just until incorporated. Repeat until dry and wet ingredients are incorporated.
Remove the mixing blade from the batter and place the bowl with the batter in a refrigerator for about 20 minutes. When the batter is cold place rounded teaspoons of batter about 2 inches apart on lightly greased baking sheet.
Sprinkle with cinnamon sugar and add a raisin prior to baking.
Bake for 8-10 minutes at 400 degrees.