Directions: |
Directions:In a small bowl, stir the Baking Soda into the Sour Cream and set aside.
In a mixing bowl, cream the Butter and Sugar until light and fluffy. Beat in the Eggs and Vanilla. Beat in the Sour Cream mixture. Beat in the Nutmeg and Salt. Blend in the Flour.
Cover and refrigerate the dough overnight.
Preheat the oven to 350º.
Roll large teaspoonfuls of dough into balls and place them 3" apart on cookie sheets. Flatten the dough balls and top with 3 raisins on each.
Bake about 8-10 minutes until set and the edge is lightly browned. |
Personal
Notes: |
Personal
Notes: Granny, Bertha Mate (Tucker) Lay, made these cookies every time we visited her and Granddad, Roy Lay, and their daughter, Oletha Fern (Lay) Gordon Bonifield, in Kirksville.
Granddad's job was to put three raisins on top of each cookie. No idea why 3 raisins, but that's what it always was and they were always placed in a triangle.
Oletha never ate the cookies, but LOVED the raw cookie dough. She'd sneak a spoonful when she came in from work and would sneak another spoonful after dinner before heading to her house for the night.
When Granny and Oletha moved to St. Louis, after Granddad's passing, Jackie Gordon took over the important task of putting the three raisins on each cookie. She was a toddler, at the time.
Shelly (Gordon) Hiob inherited Granny's gold cookie tin, which was a Christmas gift Granny recieved in the late 1960's. It had come filled with cookies and was such a nice container with a tight-fitting lid that it became "the" cookie tin for decades to follow.
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