1/2 cup corn syrup
1/8 cup water
1/4 cup butter, melted
2 cups sour cream
2 cups raisins
2 cups all-purpose flour
1 egg substitute
1 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Preheat the oven to 375 degrees F (190 degrees C). Cut the graham cracker crumbs into 1 inch pieces. Set aside.
In a large bowl, beat corn syrup, water, melted butter and sour cream until smooth; stir into graham cracker crumbs. Stir into graham cracker crumb mixture.
Place the raisins about 1 inch apart onto ungreased cookie sheets. Spread evenly.
Bake for 30 to 35 minutes in the preheated oven, until the tops are golden brown. Allow cookies to cool completely on baking sheet you plan to use. Drizzle with chocolate syrup or cocoa. Cover and refrigerate on waxed paper.
Remove vents of cookie sheet from cookie dough. Carolina Museum of Food Art
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