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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 96 |
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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. 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 king arthur unbleached 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 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.
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