| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | American | Cookies | 36 | Servings |
INGREDIENTS
| 1/2 | c | Butter; softened |
| 1 | c | Brown sugar (packed) |
| 1 | Egg; beaten | |
| 1/4 | c | Sour cream |
| 1/4 | c | Milk |
| 2 | c | All-purpose flour |
| 2 | ts | Baking powder |
| 1 | pn | Salt |
| 1 | ts | Ground cinnamon |
| 1/4 | ts | Ground cloves |
| 1 | c | Raisins |
| 3/4 | c | Powdered sugar; sifted |
| 2 | tb | Half and half |
| 3 | dr | Vanilla |
INSTRUCTIONS
GLAZE Preheat oven to 350 F (175 C). Grease several baking sheets with butter and dust with flour. In a large bowl, beat butter with brown sugar until very creamy. Beat in egg, sour cream and milk. Sift flour, baking powder, salt and allspice into bowl; mix well. Stir in raisins. Drop heaping teaspoonfuls of mixture onto prepared baking sheets, spacing well apapt. Using a fork dipped in cold water, flatten each teaspoonful slightly. Bake about 15 minutes or until lightly browned. Meanwhile, prepare glaze. In a small bowl, beat together powdered sugar, half and half and vanilla until smooth. As soon as the cookies come out of the oven, brush a thin layer of glaze over each one. Place on a wire rack to cool. Source: "The Book of Cookies" by Pat Alburey, HP Books. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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