Post by chief_cook2 on Feb 4, 2003 19:41:40 GMT -6
1 1/2 C. margarine
2 C. granulated sugar
2 eggs
1 tsp. vanilla extract
1 tsp. almond extract
3 1/2 C. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. grated nutmeg
1 tsp. salt
1 C. sour cream
Sugar and raisins (for garnish)
Preheat oven to 375ºF.<br>
In a large mixer bowl, cream together the margarine and sugar for 3 minutes. Add the eggs and extracts and beat until well combined.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, nutmeg and salt. Add to creamed mixture and combine until mixture is moistened. Stir in sour cream by hand and blend well. Using a tablespoon, drop the dough onto a parchment-lined or nonstick baking sheet. Top each with sugar and one to three raisins. Bake for 10 to 12 minutes or until the bottoms are lightly browned. Remove the cookies to a rack to cool. Store in airtight containers or freeze. Makes 6 dozen cookies.
2 C. granulated sugar
2 eggs
1 tsp. vanilla extract
1 tsp. almond extract
3 1/2 C. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. grated nutmeg
1 tsp. salt
1 C. sour cream
Sugar and raisins (for garnish)
Preheat oven to 375ºF.<br>
In a large mixer bowl, cream together the margarine and sugar for 3 minutes. Add the eggs and extracts and beat until well combined.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, nutmeg and salt. Add to creamed mixture and combine until mixture is moistened. Stir in sour cream by hand and blend well. Using a tablespoon, drop the dough onto a parchment-lined or nonstick baking sheet. Top each with sugar and one to three raisins. Bake for 10 to 12 minutes or until the bottoms are lightly browned. Remove the cookies to a rack to cool. Store in airtight containers or freeze. Makes 6 dozen cookies.