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Prep Time
1 h
Total Time
1 h
Serves
24 cookies

Ingredients

1 1/2
Sultana Raisins
375
2
All-purpose flour, sifted unbleached
500
1
Baking Soda
5
1/4
Salt
1
1/2
Butter, unsalted at room temperature
125
1
Pure Vanilla Extract
5
1
Granulated sugar
250
2
Eggs, large
0
1/2
Sour cream
125
1 1/2
Chopped Walnuts
200
14
Swiss Milk Chocolate & Nougat bar, cut into small chunks
285

Method

Step 1
Adjust racks in oven to divide it into thirds and preheat to 350°F (180°C).
Step 2
Line baking sheets with parchment paper or aluminum foil, shiny side up.
Step 3
Soak raisins in hot water until plump; drain and spread them out on a tray with paper towels. Set aside.
Step 4
In a medium bowl, sift together flour, soda, and salt; set aside.
Step 5
In a large bowl, beat butter with an electric mixer until soft; mix in vanilla and sugar; followed by eggs and then sour cream.
Step 6
On low speed, gradually add the sifted dry ingredients and beat only until mixed.
Step 7
Stir in the raisins, nuts and nougat bar chunks.
Step 8
Take large heaping tablespoons of the dough and place on baking sheets at least 2 inches (5 cm) apart (they will spread).
Step 9
Bake two sheets at a time for 13-15 minutes. Reverse sheet top to bottom and front to back a few times during baking. When done they should be a golden colour all over and should spring back when lightly pressed with a fingertip on the top.
Step 10
Transfer cookies to a wire rack to cool.

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