Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Sifted All-Purpose Flour |
| 2 teaspoons | Baking Powder |
| ⅛ teaspoon | Salt |
| ½ teaspoon | Freshly grated Nutmeg |
| ½ cup | Butter, softened |
| 1 cup | Packed Light Brown Sugar |
| 2 larges | Eggs |
| 1 teaspoon | Vanilla Extract |
| ½ teaspoon | Baking Soda |
| ½ cup | Sour Cream |
| 2 cups | Raisins |
| 2 cups | Coarsly Chopped Walnuts |
Sift Flour, Baking Powder, Salt & Nutmeg together, set aside. Cream Butter with Brown Sugar until fluffy. Add Eggs and Vanilla and beat. Add half the Flour Mixture and mix. Stir Baking Soda into Sour Cream and add to batter.
Mix in remaining Flour Mixture, reserving 1 Tablespoon. Sprinkle reserved Flour over Raisins and toss to coat. Stir Raisins and Walnuts into dough.
Drop dough by Tablespoons about 2½ inches apart, onto cookie sheets lined with foil placed shiny side up.
Bake in 350 degree oven until lightly browned and centers spring back when pressed. Rotate sheets after 9 minutes to bake evenly. Cool for 1 minute; transfer to cooling rack.
Source:Phila Inquirer Dec 22, 1996 Posted to TNT - Prodigy's Recipe Exchange Newsletter by bobheitz@... (Robert E Heitz) on Apr 21, 1997