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Author Notes: A billion Halloweens ago, when my nephews and niece were little, their mom and I came up with these toothsome cookies for Halloween treats. The warm spices and the brown sugar make them the very essence of Autumn. —ChefJune
Makes about 5 dozen
- 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
- Heat oven to 325 degrees F.
- Have butter and eggs at room temperature. Cream butter; add brown sugar gradually and cream well. Add beaten eggs.
- Sift the dry ingredients together. Add the flour mixture alternating with sour milk. Stir in the nuts and raisins.
- Drop by teaspoonfuls on a foil lined cookie sheet, about 2 inches apart. Bake until light brown (about 10 minutes).
- 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
- Cream butter and sugar. Add just enough cream to bring mixture to spreading consistency. Spread frosting on each cookie.
- This recipe was entered in the contest for Your Best Halloween Treat
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