Heirloom Sour Cream Raisin Cookies Recipes

SOUR CREAM RAISIN COOKIES

Steps:

• In a large bowl, beat the butter or margarine, 1 1/2 cups sugar, eggs, and vanilla until fluffy.
• Sift flour with baking powder, baking soda and salt. At low speed, beat sour cream into the egg mixture, gradually beat in the flour until well mixed. Add raisins and mix by hand. Refrigerate dough for 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
• Mix the 1/2 cup white sugar with the ground cinnamon.
• Drop spoonfuls of dough 2 inches apart on the prepared baking sheets. Sprinkle cookies with the cinnamon sugar mixture. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until golden brown. Remove to wire racks to cool.

SOUR CREAM DROP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.
• Sift flour, baking powder, baking soda, salt, and nutmeg together into a bowl.
• Beat 1 1/2 cups sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, beating well after each addition; blend in sour cream and lemon extract. Gradually stir flour mixture into creamed butter mixture until dough is combined.
• Drop dough by rounded tablespoons, about 3 inches apart, onto the prepared baking sheets.
• Bake in the preheated oven until golden brown around the edges, about 4 minutes. Sprinkle 1 tablespoon sugar over cookies; top with walnuts and raisins. Continue baking until bottoms of cookies begin to brown, 3 to 4 minutes more. Transfer cookies to a wire rack to cool completely.

SOUR CREAM RAISIN COOKIES

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.

SOUR CREAM COOKIES

Steps:

• Preheat oven to 350 degrees. Grease two cookie sheets.
• In small bowl, combine flour, baking soda, and salt.
• In large bowl, with mixer at medium speed, beat butter until creamy. Gradually add sugar and beat until light and fluffy.
• Beat in sour cream, lemon extract, and vanilla.
• Reduce speed to low; beat in flour mixture just until blended.
• Drop dough by rounded teaspoons, 1 inch apart, on prepared cookie sheets.
• Bake until set and golden around edges, 10-12 minutes.
• Cool 1 minute on cookie sheets; with wide spatula, transfer cookie to wire racks to cool completely.

SOUR CREAM COOKIES

Steps:

• 1. Make cookies, you know how -- those were her instructions LOL
• 2. Cream the butter and sugar, add the three well beaten eggs, then the sour cream and vanilla
• 3. Sift the dry ingredients and add to the wet mixture
• 4. Mix all together and drop by spoonfuls on greased cookie sheet bake 350 for 10-12 min or until done
• 5. After they have cooled, make the frosting and frost
• 6. FROSTING: cream the butter and sugar, adding a tsp of vanilla and one or two tsp canned milk for consistency, don't forget the pinch of salt.

HEIRLOOM SOUR CREAM RAISIN COOKIES

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.