Sour cream & raisin cookies

12 Servings

Ingredients

Quantity Ingredient
1 cup SUGAR
½ cup SHORTENING
1 teaspoon VANILLA
2 EGGS
2 cups ALL-PURPOSE FLOUR
½ cup SOUR CREAM
1 teaspoon BAKING SODA
½ teaspoon BAKING POWDER
¼ teaspoon SALT
⅛ teaspoon GROUND NUTMEG
1⅓ cup RAISINS OR CURRANTS

Directions

HEAT OVEN TO 375F. MIX SUGAR, SHORTENING, VANILLA AND EGGS. STIR IN REMAINING INGREDIENTS EXCEPT RAISINS. STIR IN RAISINS. DROP DOUGH BY ROUNDED TEASPOONFULS ABOUT 1-INCH APART ONTO UNGREASED COOKIE SHEET.

BAKE 8 TO 10 MINUTES OR UNTIL LIGHT BROWN. COOL SLIGHTLY; REMOVE FROM COOKIE SHEET. MAKES ABOUT 4 DOZEN COOKIES; 75 CALORIES PER COOKIE. NOTE: IF USING SELF-RISING FLOUR, OMIT BAKING SODA, BAKING POWDER AND SALT. USE SEEDLESS RAISINS, NOT SEEDED, IN THIS RECIPE.

SEEDLESS RAISINS ARE GROWN WITHOUT SEEDS, WHEREAS SEEDED RAISINS HAVE HAD THEIR SEEDS REMOVED. FOR VARIETY, TRY WHITE RAISINS.

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