| Submitted by Bob Williamson |
| ½ cup butter 2/3 cup brown sugar 1 egg 1 cup thick sour cream 2 ¼ cups flour ¼ teaspoon salt ½ teaspoon soda 1 ½ teaspoons baking powder ¼ teaspoons nutmeg ¼ teaspoon of all spice ½ cup of chopped nuts ½ cup of dates or raisins Mix the dry ingredients. Cut the butter very fine as for pastry. Beat the egg and add to the cream. Add the sifted brown sugar to the cream and combine with the dry ingredients. Add the nuts and fruit. Drop by teaspoons on a buttered baking sheet and bake in a moderate oven (350 degree). Recipe taken from “The Cookie Book” published in 1941 by the Culinary Arts Institute, edited by Ruth Berolzheimer, complied by Nellie Watts of the Ohio State Extension Service. Given to the Pennsylvania Colony of Nebraska Historical Museum in Dawson, Nebraska. And tested in your kitchen…they are yummy! |
