| 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
A Message from our Provider:
“Find God and you find everything”