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White Dropped Amish Church Sugar Cookies
1 1/2 cups margarine
2 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon grated nutmeg
1 teaspoon salt
1 cup sour cream
Sugar and raisins (for garnish)
Heat oven to 375 degrees F.
In a large mixer bowl, cream together the margarine and sugar for 3 minutes. Add the eggs and extracts and beat until well combined.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, nutmeg and salt. Add to creamed mixture and combine until mixture is moistened.
Stir in sour cream by hand and blend well.
Using a tablespoon, drop the dough onto a parchment-lined or nonstick baking sheet.
Top each with sugar and one to three raisins.
Bake for 10 to 12 minutes or until the bottoms are lightly browned.
Remove the cookies to a rack to cool.
Store in airtight containers or freeze.
Yield: 6 dozen cookies
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