Name: Michigan Rocks
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

My child, trust firmly in the Lord, and do not fear the judgment of men when conscience tells you that you are upright and innocent. For it is good and blessed to suffer such things, and they will not weigh heavily on the humble heart that trusts in God rather than itself. Many men say many things, and therefore little faith is to be put in them. Likewise, it is impossible to satisfy all men. Although Paul tried to please all in the Lord, and became all things to all men, yet he made little of their opinions. He labored abundantly for the edification and salvation of others, as much as lay in him and as much as he could, but he could not escape being sometimes judged and despised by others. Therefore, he committed all to God who knows all things.

Thomas a Kempis

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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