Wednesday, December 2, 2009

LEMON RAISIN CRISS CROSS COOKIES


This is an all-time favorite of mine from the old Betty Crocker cookie book. I made these for my spouse's and daughter's brown bag lunches years ago and will definitely make some for Christmas. The raisin and lemon combination might seem an unlikely pairing, but these are really good and easy to make.


LEMON RAISIN CRISS CROSS COOKIES
Ingredients:
1/2 cup butter
3/4 cup sugar

1 egg

1/2 teaspoon lemon extract
1 and 3/4 cups flour

3/4 teaspoon cream of tartar

3/4 teaspoon baking soda

1/4 teaspoon salt

1 cup raisins
Directions:
Cream butter with sugar then blend in egg and lemon extract. Sift together dry ingredients and add, mixing until a compact dough is formed. Stir in raisins, then roll teaspoons full of dough into 1-inch balls. Place on lightly greased cookie sheet and flatten with fork dipped in granulated sugar, making a crisscross pattern. Bake at 400 degrees for 8-10 minutes.

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