Raisin Spice Cookies

I like to tuck treats into Master's lunchbox.  Sometimes I pick up his favorite licorice when I'm grocery shopping to stick in there but most of the time I try to stick something homemade inside.  Keeping cookies on hand and not munching on them is a bit of a trick that I haven't mastered, however.  What I've been doing instead is making up batches and freezing them.  When I'm packing his lunch, I can put a few frozen cookies inside and they'll be thaw by time he's ready to eat.  These particular cookies happen to be a favorite of his and freeze quite nicely if you're inclined to make some up ahead of time as well.

Raisin Spice Cookies

• 1/2 Cup Butter, softened
• 1 Cup Brown Sugar, packed
• 1 Egg
• 1/3 Cup Sour Cream
• 1/2 teaspoon Vanilla Extract
• 3/4 teaspoon Baking Powder
• 3/4 teaspoon Baking Soda
• 1/2 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Nutmeg
• 2 Cups Flour
• 3/4 Cups Raisins (Nuts would be good, too if you wanted)

1. Preheat oven to 375 degrees.  Grease cookie sheets.
2. Sift together the flour, baking powder, baking soda, and spices.  Set aside.
3. Cream together the butter and brown sugar until light.  Add the egg, sour cream, and vanilla mixing until incorporated.  Mix in the sifted dry ingredients.  Fold in the raisins, making sure everything is thoroughly combined.
4. Drop by Tablespoonfuls onto prepared sheets.  Bake in preheated oven for 8 to 10 minutes.
5. Cool on wire racks.  If you want to freeze them, make sure they are completely cool before putting into containers. 
6. Enjoy!