Rosemary Raisin Cookies Recipe

  • 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
  1. 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.
  2. 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.