1 c SUGAR 1 ts BAKING SODA
1/2 c SHORTENING 1/2 ts BAKING POWDER
1 ts VANILLA 1/4 ts SALT
2 ea EGGS 1/8 ts GROUND NUTMEG
2 c ALL-PURPOSE FLOUR 1 1/3 c RAISINS OR CURRANTS
1/2 c SOUR CREAM
HEAT OVEN TO 375F. MIX SUGAR, SHORTENING, VANILLA AND EGGS. STIR IN
REMAINING INGREDIENTS EXCEPT RAISINS. STIR IN RAISINS. DROP DOUGH BY
ROUNDED TEASPOONFULS ABOUT 1-INCH APART ONTO UNGREASED COOKIE SHEET.
BAKE 8 TO 10 MINUTES OR UNTIL LIGHT BROWN. COOL SLIGHTLY; REMOVE
FROM COOKIE SHEET. MAKES ABOUT 4 DOZEN COOKIES; 75 CALORIES PER
COOKIE. NOTE: IF USING SELF-RISING FLOUR, OMIT BAKING SODA, BAKING
POWDER AND SALT. USE SEEDLESS RAISINS, NOT SEEDED, IN THIS RECIPE.
SEEDLESS RAISINS ARE GROWN WITHOUT SEEDS, WHEREAS SEEDED RAISINS HAVE
HAD THEIR SEEDS REMOVED. FOR VARIETY, TRY WHITE RAISINS.
Yields
12 servings