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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. —Marion Lowery, Medford, Oregon
  • Total Time
    Prep: 15 min. Bake: 10 min./batch
  • Makes
    8 dozen

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 3 large eggs
  • 1 cup molasses
  • 1 cup 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

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.
Nutrition Facts
2 each: 133 calories, 5g fat (2g saturated fat), 22mg cholesterol, 55mg sodium, 19g carbohydrate (10g sugars, 1g fiber), 3g protein.
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