RAISIN CRISSCROSS COOKIES

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Raisin Crisscross Cookies image

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.

Provided by senseicheryl

Categories     Drop Cookies

Time 28m

Yield 3 dozen cookies, 36 serving(s)

Number Of Ingredients 10

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

Steps:

  • Heat oven to 400 degrees.
  • Mix sugar, shortening, butter, egg and extract in large bowl. Stir in remaining ingredients.
  • 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!).
  • Bake 8 to 10 minutes or until light brown. Remove from cookie sheet. Cool on wire rack.

Nutrition Facts : Calories 76.5, Fat 2.9, SaturatedFat 1.2, Cholesterol 9.3, Sodium 54, Carbohydrate 12.1, Fiber 0.3, Sugar 6.6, Protein 0.9

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