OLD FASHION SOUR CREAM COOKIES RECIPES

Steps:

• Preheat the oven to 350 degrees F. Grease an 8 by 8-inch cake pan and line with parchment paper. Grease and flour the pan.
• Place the rum and raisins in a small pan, cover and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
• Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together in a small bowl. Mix with your hands until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and crystallized ginger to the mixture with a spatula. Pour into the prepared pan and bake for about 35 minutes, until a toothpick comes out clean. Set aside to cool completely.
• When the cake has cooled, whisk together the confectioners' sugar and orange juice and pour it onto the gingerbread, allowing it to drip down the sides. Allow the glaze to set. Cut the gingerbread into 9 squares.

Steps:

• 1. Make the Cake: Preheat oven to 350�F. Lightly grease a 9-by-5-inch loaf pan with nonstick spray and line with parchment paper. 2. In a medium bowl, sift together the flour, salt, cinnamon, ginger, nutmeg, baking soda, baking powder and cloves. Set aside. 3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well between each addition. Beat in the vanilla extract. 4. Slowly add the dry ingredients to the wet, mixing just until the batter is homogenous with no streaks of flour. Pour the batter into the prepared loaf pan and smooth out the top with a spatula. Bake until a cake tester inserted in the center comes out with very few crumbs, 50 to 55 minutes. Cool for about 10 minutes in the pan, then remove to a cooling rack to cool completely. 5. Make the Frosting: While the cake is cooling, in the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and butter and mix on medium speed until combined and creamy, about 1 minute. Add the sour cream and mix for about 1 minute more. 6. With the mixer on low speed, gradually add the confectioners' sugar, then increase the speed to medium and mix until creamy, about 1 minute. Mix in the vanilla extract and salt. 7. When the cake is completely cool, frost the cake, using an offset spatula or spoon to create swoops and swirls in the frosting. Garnish with candied ginger as desired. The cake is best eaten the day it's made, but will keep in an airtight container in the fridge for up to 3 days.