2 c Unbleached flour
1 ts Salt
1/2 ts Baking powder
1/2 ts Baking soda
1/2 c Butter or margarine
1 c Honey
1/2 c Sour cream
2 ts Vanilla
2 c Seedless raisins
1 c Quick cooking rolled oats
1 c Nuts
Sift flour, salt, baking powder and baking soda; set aside. In large
mixing bowl, cream margarine; beat in honey in fine stream until well
blended. Stir in sour cream and vanilla. Blend in flour mixture and
remaining ingredients. Refrigerate dough about 30 minutes. Drop by
rounded Tbspnful onto well greased cookie sheet. Bake at 325 F above
center of oven 20 to 25 minutes or until lightly browned. Let stand 1
minutes, then remove to wire racks to cool.
Yields
48 servings