A classic: White Dropped Amish Church Sugar Cookies

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White Dropped Amish Church Sugar Cookies 
New Recipes from Quilt Country Copyright 1997

1 1/2 cups (3 sticks) margarine (not butter or they will be crispy, not soft, according to the author - I always bake with Land-O-Lakes margarine) 
2 cups sugar
2 eggs
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 creamsugar and raisins for garnish

Preheat the 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 the creamed mixture and combine until the mixture is moistened. Stir in the sour cream by hand and blend well.

Using a 1 1/2-inch cookie scoop or a tablespoon, drop the dough onto a parchment-lined or nonstick baking sheet, then top each one with sugar and a raisin or two or three. Bake for 10 to 12 minutes or until the bottoms are lightly browned. (I used a larger cookie scoop so I used 5 raisins for the cookies I made with raisins and I might have baked them a little longer.) Remove the cookies to a rack to cool. Store in airtight containers or freeze.
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Annie from Haphazard Homestead very generously passed some of her unwanted cookbooks to me. This gem was among them. I love Amish recipes and this book is very well done.  I remember watching Marcia Adams on PBS years ago.  This book is more than just recipes -  it has lots of information about the Amish.  It's a very good read.

This recipe was one of the best recipes I've made, honestly. Nothing fancy but everyone loved them, including my picky older son. I started making them without raisins because I thought I was out of raisins but then I realized I did have raisins. They were good both ways. They were soft and tender and very flavorful. I will definitely make these again!