Sour Cream Cookies



1/2 cup shortening
1 teaspoon vanilla extract
1 1/2 cups packed brown sugar
2 eggs
1 cup sour cream
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups chopped pecans
1 1/2 cups raisins


1. In a medium bowl, cream together the shortening, sugar, eggs, and vanilla until smooth. Then stir in the sour cream.
2. Sift together the flour, salt, baking powder, and baking soda; stir into the creamed mixture. Finally, stir in the pecans and raisins. Cover dough and refrigerate for 1/2 hour.
3. Preheat oven to 350 degrees F. Grease cookie sheet. Drop dough by teaspoonfuls onto a cookie sheet. Bake for 15 to 20 minutes. When cooled ice the cookies.

Icing:
1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring (optional)
In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.

Yield: 3 dozen.

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