Recipe: Raisin Sugar Cookies, Seventeen Cookbook, 1964

RAISIN SUGAR COOKIES

4 cups sifted flour
1 teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) softened butter or margarine
2 1/4 cups sugar
2 eggs
1 cup sour milk (or one cup fresh milk with 1 tablespoon vinegar added)
1 teaspoon vanilla
2 1/2 cups seedless raisins

Mix and sift flour, baking powder and salt and set aside.

Beat butter until fluffy, then beat in sugar gradually. Add the eggs and beat until blended. Add the flour mixture alternately with sour milk, stirring after each addition. Stir in vanilla, then raisins.

Drop by rounded teaspoonfuls three inches apart on greased cookie sheets.

Bake at 375 degrees F. (moderate) for fifteen minutes.

Makes five to six dozen cookie
Source: The Seventeen Cookbook, 1964