| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Sifted All-Purpose Flour |
| 2 |
ts |
Baking Powder |
| 1/8 |
ts |
Salt |
| 1/2 |
ts |
Freshly grated Nutmeg |
| 1/2 |
c |
Butter, softened |
| 1 |
c |
Packed Light Brown Sugar |
| 2 |
lg |
Eggs |
| 1 |
ts |
Vanilla Extract |
| 1/2 |
ts |
Baking Soda |
| 1/2 |
c |
Sour Cream |
| 2 |
c |
Raisins |
| 2 |
c |
Coarsly Chopped Walnuts |
INSTRUCTIONS
Sift Flour, Baking Powder, Salt & Nutmeg together, set aside. Cream Butter
with Brown Sugar until fluffy. Add Eggs and Vanilla and beat. Add half the
Flour Mixture and mix. Stir Baking Soda into Sour Cream and add to batter.
Mix in remaining Flour Mixture, reserving 1 Tablespoon. Sprinkle reserved
Flour over Raisins and toss to coat. Stir Raisins and Walnuts into dough.
Drop dough by Tablespoons about 2 1/2 inches apart, onto cookie sheets
lined with foil placed shiny side up.
Bake in 350 degree oven until lightly browned and centers spring back when
pressed. Rotate sheets after 9 minutes to bake evenly. Cool for 1 minute;
transfer to cooling rack.
Source:Phila Inquirer Dec 22, 1996 Posted to TNT - Prodigy's Recipe
Exchange Newsletter by bobheitz@juno.com (Robert E Heitz) on Apr 21, 1997
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