These spice cookies are loaded with raisins and walnuts, and they really do appeal to all generations. I found the recipe in a 1901 South Dakota cookbook. Sour cream adds a wonderful flair.
—MARION LOWERY MEDFORD, OR
PREP: 15 MIN. • BAKE: 10 MIN./BATCH • MAKES: 8 DOZEN
1/2 cup butter, softened
3/4 cup sugar
3 large eggs
1 cup molasses
1 cup (8 ounces) sour cream
3 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon each ground allspice, cinnamon and nutmeg
1 1/2 cups raisins
1 1/2 cups chopped walnuts
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the molasses and sour cream. Combine the flour, ginger, baking soda, allspice, cinnamon and nutmeg; gradually add to the creamed mixture and mix well. Stir in raisins and walnuts.
2. Drop by tablespoonfuls 1 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until the edges begin to brown. Remove to wire racks to cool.