From: John Dougherty House, Mendocino, CA



  • 3 cups unbleached white flour
  • 1 tablespoon baking powder
  • 1/2 pound unsalted butter at room temperature
  • 1/4 cup + 2 tablespoons white sugar
  • 3 large farm eggs
  • 1/3 cup buttermilk
  • 1/2 cup golden raisins (sultanas)

Mix flour and baking powder in a bowl. In a large “old stoneware” bowl beat butter until creamy. Add sugar and beat until pale and fluffy. Add eggs, one at a time, beating after each. Add flour mixture. Mix only until blended. Add buttermilk. Mix only until blended. Sprinkle raisins over batter and fold in.

Using a large ice cream scoop, place mounds of dough on an ungreased cookie sheet about 2 inches apart. Bake at 350 degrees for about 15 minutes, then turn oven to 325 degrees for another 15 minutes. Cool on wire rack. Makes one dozen.