Back to Rosemary Raisin Cookies

Print Options


Card Sizes

Rosemary Raisin Cookies Recipe

Rosemary Raisin Cookies Recipe

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. YIELD:96 servings


  • 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.

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.