Yes they live up to their name. I love these cookies. My mother was a horrible cook...hum she was worse than horrible but these cookies she could make very well. We loved them as kids. She didn't make them often but I never forgot them. My sister wrote the recipe down for me as my mothers recipes were in bits and pieces and mostly lost. Thank you Georgia for saving this one!
Pre-heat oven to 325 degrees
1/4 cup butter
1/2 cup sugar
1/4 cup sour cream
1 1/4 cup sifted flour
3/4 teas baking soda
1/2 teas salt
3/4 cup raisins or dates chopped
Cream butter and sugar until light and fluffy.
Beat in egg and sour cream
Gently mix in flour, soda and salt
Stir in raisins or dates
Drop by teaspoon into white sugar. Roll to coat. This is a very soft dough work gently to form a ball.
bake on un-greased cookies sheets for 10 to 12 minutes. Do not brown.
Cool and frost with the browned butter frosting below. top with an almond or whole walnut
Brown 1/4 cup butter in a frying pan. The hint here is to see it turn a light cream color and remove it from the heat just as your stirring it turns it a light brown. If you burn it start over it's only 1/4 of a cup.
remove from heat and add 1 1/2 Cups sifted powdered sugar, 1/4 teaspoon vanilla
gradually add 1 to 2 Tablespoons milk or cream. Stir until smooth and creamy.
Work fast to spread on cookies. I will put the frying pan back on the burner but I have electric and it retains a touch of heat to keep the frosting spreadable.
RAISIN HINT: I like soft raisins in cookies so I pour some hot, water over them and leave it about 8 minutes to slightly soften the fruit. drain and dry on a couple of paper towels. It's worth it in these soft cookies not to bit into a hard raisin!