Sour cream and raisin cookies
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1 cup SUGAR
1/2 cup SHORTENING
1 t VANILLA
2 each EGGS
2 cup ALL-PURPOSE FLOUR
1/2 cup SOUR CREAM
1 t BAKING SODA
1/2 t BAKING POWDER
1/4 t SALT
1/8 t GROUND NUTMEG
1 1/3 cup RAISINS OR CURRANTS
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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.

Source : Private Collection