1. Place racks in upper-middle and lower-middle of oven and heat to 350 degrees
2. Combine sugar and shortening in a large bowl. Add egg and sour cream and mix until fully incorporated. In a medium bowl, sift flour, cinnamon, baking soda, cloves, and nutmeg. Add dry ingredients to sour cream mixture and mix until combined. Fold in raisins and walnuts.
3. Roll heaping teaspoon-size portions of dough into balls and arrange on two baking sheets, spaced about 1" apart. Bake until edges of cookies are golden-brown and tops are firm to the touch, 10 to 12 minutes; let cool on baking sheets 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. Transfer cookies to an airtight container and store for up to one week.
Source: Hannaford fresh Magazine, December 2018