Raisin Crisscross Cookies |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
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A potato masher dipped into flour is also a quick way to flatten these cookies. This recipe is from the Betty Crocker Country Favorites cookbook. Ingredients:
3/4 cup sugar |
1/4 cup shortening |
1/4 cup butter, softened (or margarine) |
1 egg |
1/2 teaspoon vanilla extract (or lemon) |
1 3/4 cups all-purpose flour |
3/4 teaspoon cream of tartar |
3/4 teaspoon baking soda |
1/4 teaspoon salt |
1 cup raisins |
Directions:
1. Heat oven to 400 degrees.
2. Mix sugar, shortening, butter, egg and extract in large bowl. Stir in remaining ingredients.
3. Shape dough by rounded teaspoonfuls into balls. Place 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in flour (or use the potato masher!).
4. Bake 8 to 10 minutes or until light brown. Remove from cookie sheet. Cool on wire rack.
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