Yield: 1 Servings
|2 cups||Sifted all-purpose flour|
|2 teaspoons||Baking powder|
|½ teaspoon||Freshly grated nutmeg|
|½ cup||Butter; softened|
|1 cup||Packed light brown sugar|
|1 teaspoon||Vanilla extract|
|½ teaspoon||Baking soda|
|½ cup||Sour cream|
|2 cups||Coarsely chopped walnuts|
This is not the "Rocks" Recipe I need; but the only one I found! Anyone have any more? The one I want does not call for Sour Cream and the baking soda is mixed with boiling water. This one is also good, and I would call it TNT. I have made it myself. It is from Elaine Tait's mother. Elaine is the Food Editor of the Philadelphia Inquirer. This was published Dec 22, 1996 in the Philadelphia Inquirer.
Sift flour, baking powder, salt and 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 the 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 nuts into dough.
Drop dough by tablespoons, about 2½ inches apart, onto cookie sheets lined with foil placed shiny side up.
In 350 degree oven, bake until lightly browned and centers spring back when pressed. Rotate sheets after 9 minutes to bake evenly. Cool for 1 minute; transfer to cooling racks.
Makes 36 cookies.
Nutritional data per cookie: Calories 150, Protein 3 grams, Carbohydrates 19 grams, Fat 8 grams, Cholesterol 20 milligrams, Sodium 84 milligrams.
Typed by Bob Heitz Dec 18, 1997 Posted to TNT - Prodigy's Recipe Exchange Newsletter by bobheitz@...
on Dec 10, 1997