Rosemary Raisin Cookies Recipe

5 3 4
Rosemary Raisin Cookies Recipe
Rosemary Raisin Cookies Recipe photo by Taste of Home
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Rosemary Raisin Cookies Recipe

Read Reviews
5 3 4
Publisher Photo
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."
MAKES:
96 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min.
MAKES:
96 servings
TOTAL TIME:
Prep: 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.
Originally published as Rosemary Raisin Cookies in Taste of Home February/March 2005, p9

Nutritional Facts

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

  • 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
  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

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Reviews forRosemary Raisin Cookies

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hkarow9713 User ID: 7604678 229004
Reviewed Jul. 5, 2015

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

MY REVIEW
shofstet User ID: 7103141 129395
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 User ID: 1184339 143826
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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