Sour Cream & Raisin Cookies
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Ingredients
| 1 cup | SUGAR | | 1/2 cup | SHORTENING | | 1 tsp. | VANILLA | | 2 | EGGS | | 2 cups | ALL-PURPOSE FLOUR | | 1/2 cup | SOUR CREAM | | 1 tsp. | BAKING SODA | | 1/2 tsp. | BAKING POWDER | | 1/4 tsp. | SALT | | 1/8 tsp. | GROUND NUTMEG | | 1-1/3 cup | RAISINS or | | CURRANTS |
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Instructions
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.
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