SOUR CREAM RAISIN COOKIES
One of our families favorite cake like cookies. A German recipe handed down from mom's side of the family. A Mennonite cookie that grandma used to make and send in our Christmas box when I was young. My mom still makes them today at Christmas time.
Provided by Kimi Gaines
Categories Cookies
Time 25m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375F. Lightly grease baking sheets.
- 2. In mixer combine butter, eggs, sugar & vanilla; beat until fluffy. Add to egg mixture the sour cream. Mix well. In a bowl combine flour, salt, baking powder and baking soda. Mix in slow till combined well. Stir in raisins. Refrigerate for 1 hr.
- 3. Drop by teaspoonfuls 2 inches apart. Bake for 10-12 minutes. Remove to wire racks to cool. ***optional to sprinkle cinnamon sugar when you remove from oven. Mom never did that..she always kept them plain.
HEIRLOOM SOUR CREAM RAISIN COOKIES
Ok, I don't like raisins. That said, have to post as this was a recipe from my grandmother beloved by all the family (except me). Times and yield approximate.
Provided by charlie 5
Categories Dessert
Time 50m
Yield 1 batch
Number Of Ingredients 11
Steps:
- Cream the butter and sugar together. Add the milk, eggs, baking soda and baking powder. Gradually mix in the flour so it will easily roll out. Roll about 1/4" thick, cut out with glass dipped in flour to about 2" circles.
- For the raisin filling, place the sugar and cornstarch in a saucepan and stir in the water and raisins. Cook over medium heat until thick and bubbly. Cool.
- Place 1 t raisin filling on top of each dough circle. Cover each with another dough circle. Press edges together with fork tines dipped in flour.
- Bake in a 350°F oven until lightly browned.
Nutrition Facts : Calories 6023.6, Fat 117.4, SaturatedFat 67.1, Cholesterol 691.4, Sodium 2562.9, Carbohydrate 1176.8, Fiber 27.7, Sugar 636.6, Protein 94.9
SOUR CREAM DROP COOKIES
This heirloom cookie was originally made with homemade sour cream stored in a crock in the basement. The dough for drop cookies is soft enough to drop from a spoon. Use an ordinary teaspoon rather than a measuring spoon. Use slightly rounded spoonfuls rather than level ones. Push the dough off the spoon with a rubber spatula or another spoon. Make the drops all the same size so they will bake evenly. Bake them just until done. Remove immediately from baking sheet. If cookies are left for only a few minutes on a hot sheet, they will continue to bake and will be overdone and dry.
Provided by Olha7397
Categories Drop Cookies
Time 18m
Yield 5 1/2 doz
Number Of Ingredients 11
Steps:
- Sift together flour, baking powder, baking soda, salt and nutmeg; set aside.
- Cream together butter and 1 1/2 cups sugar in bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in sour cream and lemon extract.
- Gradually stir dry ingredients into creamed mixture, blending well. Drop mixture by rounded teaspoonfuls, about 3 inches apart, on greased baking sheets. Sprinkle each with sugar.
- Bake in 375°F oven 8 minutes, or until golden brown around the edges. Remove from baking sheets; cool on racks. Makes 5 1/2 dozen.
- Farm Journal's Complete Home Baking Book.
Nutrition Facts : Calories 802.9, Fat 40, SaturatedFat 24.3, Cholesterol 167.2, Sodium 763.9, Carbohydrate 103.3, Fiber 1.7, Sugar 55.5, Protein 9.5
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