SOFT GINGER PUFFS

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

1/2 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

1/2 teaspoon each ground allspice, cinnamon and nutmeg

1/2 cups raisins

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.