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Rosemary Raisin Cookies

Total Time

Prep: 15 min. Bake: 10 min.

Makes

about 8 dozen

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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Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon grated lemon zest
  • 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

  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 zest 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.

Nutrition Facts

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

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