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Rosemary Raisin Cookies

By: Sue Gronholz

"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.'"

Rate/Review | Read Reviews (4)

Prep Time:
15 Min

Cook Time:
10 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 96 servings

Ingredients

1/2 cup butter, softened
1/2 cup shortening
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 mixing 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 degrees F for 8-10 minutes or until golden brown. Remove to wire racks to cool. Cookies may be frozen for up to 3 months.