- Prep Time
- 1 h
- Total Time
- 1 h
- 24 cookies
- 1 1/2
- Sultana Raisins
- All-purpose flour, sifted unbleached
- Baking Soda
- Butter, unsalted at room temperature
- Pure Vanilla Extract
- Granulated sugar
- Eggs, large
- Sour cream
- 1 1/2
- Chopped Walnuts
- Swiss Milk Chocolate & Nougat bar, cut into small chunks
Adjust racks in oven to divide it into thirds and preheat to 350°F (180°C).
Line baking sheets with parchment paper or aluminum foil, shiny side up.
Soak raisins in hot water until plump; drain and spread them out on a tray with paper towels. Set aside.
In a medium bowl, sift together flour, soda, and salt; set aside.
In a large bowl, beat butter with an electric mixer until soft; mix in vanilla and sugar; followed by eggs and then sour cream.
On low speed, gradually add the sifted dry ingredients and beat only until mixed.
Stir in the raisins, nuts and nougat bar chunks.
Take large heaping tablespoons of the dough and place on baking sheets at least 2 inches (5 cm) apart (they will spread).
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.
Transfer cookies to a wire rack to cool.
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