Brown Sugar Drop Cookies

This recipe is another recipe from Mom's recipe box for cookies with nuts. After I delivered some of the cookies to Mom, MDS recalled how Grandpa loved cookies with nuts so much that he might not eat cookies without nuts. I am sure that he would like these cookies. The use of brown sugar results in a caramel taste and the nuts create a nice crunch to contrast the chewy cookie.

Mom's recipe called for using an electric mixer. I just did hand mixing. The cookies probably would have been fluffier had I used an electric mixer. But the cookies were just fine. When baking the cookies, I used both a silicone baking mat and the grease and flour method from Mom's recipe. Either method works, but the silicone baking mat was slightly easier. I do recommend allowing the cookies five minutes or so to cool on the pan before removing the cookies.

Brown Sugar Drop Cookies 

• 1 egg
• 1 cup packed brown sugar
• 1 tsp. vanilla
• 1/2 cup flour
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1 1/2 cup chopped walnuts

In a mixer bowl, beat the egg until light and fluffy (about 3 minutes on high speed). Add sugar and vanilla; stir until smooth. Quickly stir in the flour, baking soda, and salt. Blend in walnuts. By teaspoon, drop onto greased and floured cookie sheet about two inches apart. Bake at 350 for 7-9 minutes or until brown at the edge. Allow to cool on the cookie sheet for about 5 minutes before removing. Enjoy!

Sour Cream Raisin Squares

This recipe reminds me of Rice Pudding, which was Dad's favorite, only instead of rice, there is a shortbread-style crust. On top of the crust, a custardy mix is poured and then baked until set. The result is a creamy treat with the benefit of cinnamon and nutmeg seasoning.

The crust is is a basic blend that is baked first. Then the filling is poured over the baked crust and returned to the oven for more time.  When I made this recipe, I did not have any sour cream on hand, so I substituted Greek yogurt. The result was just fine. I also used a little more cinnamon and nutmeg than called for in the recipe because those two flavors are so good.

Sour Cream Raisin Squares 

• 1 1/4 cup flour
• 1/3 cup sugar
• 1/2 cup butter, softened

Filling

• 3/4 cup sugar
• 1 cup milk
• 1 cup sour cream
• 3 eggs
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. salt
• 1 tsp. vanilla
• 1 cup raisins

Combine the flour, sugar, and butter for the crust. Mix until it resembles small peas. Press evenly into a 9x9 pan. Bake at 350 for 12 to 17 minutes. Combine the sugar, milk, sour cream, eggs, cinnamon, nutmeg, salt, and vanilla. Mix until blended. Stir in raisins. Pour over crust; return pan to oven Bake for 30 to 40 minutes or until set. Cool completely; cut into bars. Store in refrigerator. Enjoy!