1 cup granulated white sugar
1 cup dark brown sugar
1 cup butter or shortening
2 eggs, beaten
1 tsp. vanilla
1 tbsp. dark rum or whiskey (optional)
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 cup buttermilk
1/2 cup sour cream
1 tsp. baking soda
2 cups raisins, ground fine
5 to 6 cups all purpose flour

Preheat oven to 350°F.

Combine all ingredients except the flour.

Mix well. Add enough flour to the mixture to make a stiff dough that can be rolled out. Keep in mind that the less flour you use, the lighter and more delicate the cookies will be, so use as little flour as is possible to keep the cookies from sticking. It helps to use sheets of parchment paper or a silicone baking sheet.

Roll out cookies and sprinkle with coarse white sugar or turbinado sugar. Drop onto cookie sheets leaving 2 inches between cookies (cookies will spread out).

Bake for 8-12 minutes (depends upon size of cookies and your oven).