French Sour Cream Cinnamon Puffs

• 1/3 cup butter
• 1/2 cup sugar
• 1 large egg
• 1 & 1/2 c. flour
• 1/2 c. sour cream (or yogurt)
• 2/3 cups raisins or currants
• 1/2 tsp salt
• 1 & 1/2 tsp baking powder
• 1 cup butter
• 1 cup sugar
• 2 tsp cinnamon

Cream 1/3 cup butter & 1/2 cup sugar with electric mixer. Add egg. Blend by hand sour cream & dry ingredients. Stir in raisins (or currants). Fill greased mini muffin tins 3/4 full, or place in heaping tablespoonfulls on a cookie sheet. Bake at 350 degrees for 15 minutes.

Melt 1 cup of butter. Mix remainder of sugar with cinnamon. Put warm puffs into butter than roll in cinnamon/sugar mixture.

(Freezes well. To serve warm, reheat in a 250 degree oven.)

Source:
St. Columbkille Choir Cookbook (I think Irene put this one in.)