Title: Sour Cream and Raisin Cookies
Categories: Cookie
Yield: 12 Servings
| 1 | c | SUGAR |
| 1/2 | c | SHORTENING |
| 1 | ts | VANILLA |
| 2 | | EGGS |
| 2 | c | ALL-PURPOSE FLOUR |
| 1/2 | c | SOUR CREAM |
| 1 | ts | BAKING SODA |
| 1/2 | ts | BAKING POWDER |
| 1/4 | ts | SALT |
| 1/8 | ts | GROUND NUTMEG |
| 1 1/3 | c | RAISINS OR CURRANTS |
HEAT OVEN TO 375F. MIX SUGAR, SHORTENING, VANILLA AND EGGS. STIR IN
REMAINING INGREDIENTS EXCEPT RAISINS. STIR IN RAISINS. DROP DOUGH BY
ROUNDED TEASPOONFULS ABOUT 1-INCH APART ONTO UNGREASED COOKIE SHEET. BAKE 8
TO 10 MINUTES OR UNTIL LIGHT BROWN. COOL SLIGHTLY; REMOVE FROM COOKIE
SHEET. MAKES ABOUT 4 DOZEN COOKIES; 75 CALORIES PER COOKIE. NOTE: IF USING
SELF-RISING FLOUR, OMIT BAKING SODA, BAKING POWDER AND SALT. USE SEEDLESS
RAISINS, NOT SEEDED, IN THIS RECIPE. SEEDLESS RAISINS ARE GROWN WITHOUT
SEEDS, WHEREAS SEEDED RAISINS HAVE HAD THEIR SEEDS REMOVED. FOR VARIETY,
TRY WHITE RAISINS.