Raisin Rocks

Raisin Rocks:

• 1 cup unsalted butter
• 2 cups light brown sugar
• 2 extra-large eggs, beaten
• 1 cup sour milk (or buttermilk)
• 3 1/2 cups unbleached flour
• 2 teaspoons baking soda
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon each, ground cinnamon and cloves
• 1 cup raisins, chopped
• 1 cup toasted walnuts, chopped

1. Heat oven to 325 degrees F.
2. Have butter and eggs at room temperature. Cream butter; add brown sugar gradually and cream well. Add beaten eggs.
3. Sift the dry ingredients together. Add the flour mixture alternating with sour milk. Stir in the nuts and raisins.
4. Drop by teaspoonfuls on a foil lined cookie sheet, about 2 inches apart. Bake until light brown (about 10 minutes).
5. Frost with a brown sugar butter frosting. (below)

Brown Sugar Butter Frosting

• 1/4 pound (1 stick) unsalted butter
• 1 pound light brown sugar
• 3 tablespoons (or so) light cream

1. Cream butter and sugar. Add just enough cream to bring mixture to spreading consistency. Spread frosting on each cookie.