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Rosemary Raisin Cookies

Rosemary Raisin Cookies
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."
96 ServingsPrep: 15 min. Bake: 10 min.

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.
© Taste of Home 2013

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Rosemary Raisin Cookies (continued)

Nutrition 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.
© Taste of Home 2013