ROSEMARY RAISIN COOKIES

Rosemary Raisin Cookies image

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."

Provided by Taste of Home

Time 25m

Yield about 8 dozen.

Number Of Ingredients 12

Ingredients

1/2 cup butter, softened
1/2 cup shortening
1-1/2 cups sugar
2 large eggs, room temperature
1 tablespoon minced fresh rosemary
1 tablespoon grated lemon zest
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

Steps:

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 zest 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° for 8-10 minutes or until golden brown. Remove to wire racks to cool. Cookies may be frozen for up to 3 months.

Nutrition Facts : Calories 41 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 43mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.