Cookies from home

October 10, 1999|By Annette Gooch | Annette Gooch,Universal Press Syndicate

Next to cash, there's almost nothing kids in college welcome as much as a taste of home, especially home-baked cookies.

Nutmeg and lemon zest accent the buttery sweetness of the cakelike cookies in the first recipe.

Walnuts and raisins give the cookies in the second recipe a craggy appearance, but inside, these "rocks" are soft and tender.

Raisin Rocks

Makes about 54 (2-inch) cookies

1 cup each: all-purpose flour and whole-wheat flour

3/4 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

2/3, cup butter, softened

1 cup firmly packed brown sugar

2 eggs

1/2 teaspoon vanilla extract

1 1/2 cups raisins

1 cup chopped walnuts

In a bowl, stir together flours, baking soda, cinnamon and cloves to combine thoroughly; set aside. Preheat oven to 350 degrees. In mixer bowl, combine butter and brown sugar, and beat until fluffy and well-blended. Beat in eggs, one at a time, beating until fluffy after each addition. Add vanilla and mix to blend thoroughly.

Gradually add flour mixture until just blended. Stir in raisins and walnuts. Drop by rounded teaspoons, placed slightly apart, onto lightly greased or nonstick baking sheets. Bake until cookies feel firm when touched lightly and are brown at the edges (15 to 18 minutes). Transfer to wire racks to cool.

Old-Fashioned Soft Sugar Cookies

Makes about 5 dozen 2 3/4-inch

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup butter, softened

1 1/2 cups sugar

2 eggs

1/2 teaspoon vanilla extract

1/2 teaspoon grated lemon zest

1 cup sour cream

sugar, for sprinkling

1/4 cup (about) raisins

In a bowl, stir together flour, baking soda, nutmeg and salt to combine thoroughly; set aside. Preheat oven to 375 degrees. In a mixer bowl, combine butter and sugar; beat until well-blended. Beat in eggs, one at a time, mixing until fluffy after each addition. Add vanilla and lemon zest; mix to blend thoroughly. Add flour mixture alternately with sour cream, mixing until smooth after each addition.

Drop batter by tablespoons, placed well apart, onto well-greased baking sheets. Sprinkle each cookie lightly with gran- ulated sugar. Place one or two raisins in the center of each. Bake until cookies are golden brown (12 to 14 minutes). Remove at once to wire racks to cool.

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