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      2 cups unbleached flour
      1 teaspoon salt
      1/2 teaspoon baking powder
      1/2 teaspoon baking soda
      1/2 cup butter or margarine
      1 cup honey
      1/2 cup sour cream
      2 teaspoons vanilla
      2 cups seedless raisins
      1 cup quick cooking rolled oats
      1 cup chopped nuts


    Sift flour, salt, baking powder and baking soda; set aside. In large mixing bowl, cream  margarine; beat in honey in fine stream until well blended. Stir in sour cream and  vanilla. Blend in flour mixture and remaining ingredients. Refrigerate dough about 30  minutes. Drop by rounded tablespoonful onto well greased cookie sheet. Bake at 325[F above  center of oven 20 to 25 minutes or until lightly browned. Let stand 1 minutes, then remove  to wire racks to cool.

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