Soft Ginger Puffs Recipe
These spice cookies loaded with raisins and walnuts really do appeal to all generations - I found the recipe in a 1901 South Dakota cookbook! Sour cream adds a wonderful, unusual flair.
- 1/2 cup butter, softened
- 3/4 cup sugar
- 3 Eggland's Best Eggs
- 1 cup molasses
- 1 cup (8 ounces) sour cream
- 3-1/2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon each ground allspice, cinnamon and nutmeg
- 1-1/2 cups raisins
- 1-1/2 cups chopped walnuts
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses and sour cream. Combine the flour, ginger, baking soda, allspice, cinnamon and nutmeg; gradually add to the creamed mixture and mix well. Stir in raisins and walnuts.
- Drop by tablespoonfuls 1 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until the edges begin to brown. Remove to wire racks to cool. Yield: 8 dozen.
Originally published as Soft Ginger Puffs in Best of Country Cookies 1999, p26
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Reviewed Jul. 11, 2011
Very easy - and good. I modified the recipe a bit by adding dried cranberries and chopped dates with almonds instead of the raisins and walnuts... YUM!