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Soft Ginger Puffs

 Soft Ginger Puffs
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.
48 ServingsPrep: 15 min. Bake: 10 min./batch

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 cup molasses
  • 1 cup (8 ounces) sour cream
  • 3-1/2 cups King Arthur Unbleached 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

Directions

  • 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.
Nutritional Facts: 1 serving (2 each) equals 133 calories,

2 of 2

Soft Ginger Puffs (continued)

Nutritional Facts: 5 g fat (2 g saturated fat), 22 mg cholesterol, 55 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.