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English Spice Cookies
This recipe was adapted for fresh from the Dorset Historical Society of Vermont.
1 cup granulated sugar
1?2 cup shortening
1 large egg
1?2 cup sour cream
2 cups all-purpose flour
1 tsp. ground cinnamon
1?2 tsp. baking soda
1?2 tsp. ground cloves
1?2 tsp. ground nutmeg
1?2 cup raisins
1?2 cup chopped toasted walnuts
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English Spice Cookies

English Spice Cookies

English Spice Cookies
  • Servings:Makes 6 dozen cookies
  • Prep Time:20 minutes
  • Cook Time:25 minutes
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