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Rosemary Raisin Cookies Recipe
Rosemary Raisin Cookies Recipe photo by Taste of Home
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Rosemary Raisin Cookies Recipe

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5 3 4
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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."
TOTAL TIME: Prep: 15 min. Bake: 10 min.
MAKES:96 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min.
MAKES: 96 servings

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

Nutritional Facts

41 calories: 1 each, 2g fat (1g saturated fat), 7mg cholesterol, 43mg sodium, 5g carbohydrate (1g sugars, 0g fiber), 1g protein .

Directions

  1. 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.
  2. 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.
Originally published as Rosemary Raisin Cookies in Taste of Home February/March 2005, p9


Reviews for Rosemary Raisin Cookies

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
hkarow9713
Reviewed Jul. 5, 2015

"I always make sure to have a rosemary plant each year, just so I can make these!"

MY REVIEW
shofstet
Reviewed Apr. 28, 2013

"These are wonderful cookies - light and delicious with subtle flavors of lemon and rosemary. The golden raisins add a touch of class"

MY REVIEW
aimeesoll
Reviewed Dec. 12, 2009

"no sugar amount is listed...I used 1 1/2 C white sugaror 3/4 C white and 3/4 light brown. My dad asked for the recipe after I brought im some"

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