American hermits
36 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter; softened |
| 1 | cup | Brown sugar (packed) |
| 1 | Egg; beaten | |
| ¼ | cup | Sour cream |
| ¼ | cup | Milk |
| 2 | cups | All-purpose flour |
| ¾ | cup | Powdered sugar; sifted |
| 2 | tablespoons | Half and half |
| 2 | teaspoons | Baking powder |
| 1 | pinch | Salt |
| 1 | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground cloves |
| 1 | cup | Raisins |
| 3 | drops | Vanilla |
Directions
GLAZE
Preheat oven to 350 F (175 C). Grease several baking sheets with butter and dust with flour. In a large bowl, beat butter with brown sugar until very creamy. Beat in egg, sour cream and milk. Sift flour, baking powder, salt and allspice into bowl; mix well. Stir in raisins. Drop heaping teaspoonfuls of mixture onto prepared baking sheets, spacing well apapt. Using a fork dipped in cold water, flatten each teaspoonful slightly. Bake about 15 minutes or until lightly browned. Meanwhile, prepare glaze. In a small bowl, beat together powdered sugar, half and half and vanilla until smooth. As soon as the cookies come out of the oven, brush a thin layer of glaze over each one. Place on a wire rack to cool. Source: "The Book of Cookies" by Pat Alburey, HP Books.