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Sour Cream Cookies II

"These are delicious cookies that my mother made at Christmas, but are good anytime. Try making them using pecans, but any nuts will do. I like them with a cup of coffee. Top these cookies with icing."

Ingredients :

• 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

Instructions :

Prep :	Cook : 18M	Ready in :

• 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.

Notes :

• Reynolds® parchment can be used for easier cleanup/removal from the pan.

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