Difference between revisions of "Raisin Jubilee Jumbles"
(Created page with "From the kitchen of: Dawn Corbin<br> 1/2 c. margarine<br> 1 & 1/2 c. brown sugar<br> 2 eggs<br> 1 c. sour cream<br> 1 tsp. vanilla<br> 3 c. flour<br> 1 tsp. vanilla<br> 3 c. f...") |
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From the kitchen of: Dawn Corbin<br> | From the kitchen of: Dawn Corbin<br> | ||
| − | 1/2 c. margarine<br> | + | 1/2 c. butter or margarine<br> |
1 & 1/2 c. brown sugar<br> | 1 & 1/2 c. brown sugar<br> | ||
2 eggs<br> | 2 eggs<br> | ||
1 c. sour cream<br> | 1 c. sour cream<br> | ||
| − | |||
| − | |||
1 tsp. vanilla<br> | 1 tsp. vanilla<br> | ||
3 c. flour<br> | 3 c. flour<br> | ||
Latest revision as of 19:15, 11 December 2021
From the kitchen of: Dawn Corbin
1/2 c. butter or margarine
1 & 1/2 c. brown sugar
2 eggs
1 c. sour cream
1 tsp. vanilla
3 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. chopped walnuts
1 c. raisins (golden raisins if possible)
Cream margarine, brown sugar, & eggs. Stir in sour cream & vanilla. Add flour, salt & soda mix, then add nuts and raisins stir well. Chill for one hour. Drop by tablespoonful onto greased pan. Bake at 375°F for 10 minutes, or almost no imprint remains when touched. Spread warm cookies with glaze. (Glaze recipe follows.)
Glaze:
1/2 C. butter, melted
2 C. powdered sugar
1 tsp.vanilla
Combine ingredients, stir in hot water slowly to spreading consistancy. Keep icing hot on warming tray or with bowl in hot water. Add warm water if it gets hard to spread.
