Title: American Hermits E
Categories: Cookie
Yield: 36 Servings
| 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 |
| GLAZE |
| 3/4 | c | Powdered sugar; sifted |
| 2 | tb | Half and half |
| 3 | dr | Vanilla |
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 apart.
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.