Rosemary Raisin Cookies Recipe

Rosemary Raisin Cookies Recipe photo by Taste of Home

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Sue Gronholz writes from Beaver Dam, Wisconsin, "These buttery cookies are one of my favorites. I added the rosemary and substituted golden raisins for the regular raisins in the original."

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Rosemary Raisin Cookies Recipe

Prep: 15 min. Bake: 10 min.

Yield: 96 Servings

15 10 25

Ingredients

1/2 cup butter, softened
1/2 cup shortening
1-1/2 cups sugar
2 eggs
1 tablespoon minced fresh rosemary
1 tablespoon grated lemon peel
1/2 teaspoon lemon extract
3-1/2 cups all-purpose flour
1-1/2 teaspoons cream of tartar
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup golden raisins

Directions

In a large bowl, cream the butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Stir in the rosemary, lemon peel and extract. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture. Stir in raisins.
Roll into 1-in. balls. Place on ungreased baking sheets. Flatten with a fork. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool. Cookies may be frozen for up to 3 months. Yield: about 8 dozen.

Nutritional Facts 1 serving (1 each) equals 41 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 43 mg sodium, 5 g carbohydrate, trace fiber, 1 g protein.

Originally published as Rosemary Raisin Cookies in Taste of Home February/March 2005, p9