Sour Cream Cookies II recipe

3 servings

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

In a medium bowl, cream together the shortening, sugar, eggs, and vanilla until smooth.

Then stir in the sour cream.

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.

Preheat oven to 350 degrees F (175 degrees C).

Grease cookie sheet.

Drop dough by teaspoonfuls onto a cookie sheet.

Bake for 15 to 20 minutes.

When cooled ice the cookies.