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Recipe for Sour Cream Cookies w/Raisins

Recipe Ingredients:
1/2 cup  Butter or Margarine (softened)
1 cup  Light Brown Sugar (Firmly Packed)
2 cups  Flour (Sifted)
2 tsps  Baking Powder
1/2 tsp  Salt
1/2 tsp  Baking Soda
1/2 tsp  Ground Nutmeg
1/2 cup  Sour Cream
1/2 cup  Raisins
1/s cup  Pecans or Walnuts (chopped)

Cooking Directions:
1.  Cream butter and sugar until light and fluffy; beat in egg. Add sifted dry ingredients alternately with sour cream, beating after each addition until smooth. Stir in raisins and chopped pecans or walnuts.

2.  Drop by teaspoonfuls onto lightly greased baking sheets.

3.  Bake at 400

4.  Makes about 48 sour cream cookies with raisins.

    Arm & Hammer Baking Soda Arm & Hammer Baking Soda
The standard of purity, this is an old stand-by for baking, cleaning and deodorizing.

Dark Raisins Dark Raisins
Our deliciously sweet dark raisins are excellent for snacking or baking. These nutrient-dense dried grapes are an excellent source of fiber and iron.

Double Active Baking Powder Double Active Baking Powder
Double active baking powder releases carbon dioxide when exposed to moisture and heat, causing doughs and batters to rise. It is all natural and contains no aluminum.

Gluten Free All Purpose Baking Flour Gluten Free All Purpose Baking Flour
Our certified gluten-free all-purpose baking flour will quickly become a trusted kitchen companion for all your gluten-free baking needs. Make fresh breads, cakes, muffins, and other baked goods.

Ground Nutmeg Ground Nutmeg
Ground nutmeg has a slightly sweet taste and makes a wonderful addition to cheese sauces. It is used often in Indian and Middle Eastern cuisines as well.

Light Brown Sugar Light Brown Sugar
Our delicious light brown sugar is perfect for any recipe. You can also sprinkle it over oatmeal and other hot cereals for a sweet start to your morning.

Pecan Pieces Pecan Pieces
Raw pecan pieces are perfect for baking and adding to mixes. Packed with delicious flavor, protein, and healthy fats, pecan pieces are great just to snack on, too!

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