To the top left is the word “Good” which is always a good sign and the 400* baking temp written in the top right intrigued me because that is definitely not a typical cookie baking temp. So I pulled the recipe card out and read further and saw that the cookies included raisins and lemon. Raisins & lemon. Interesting. But what the heck, let’s give it a shot.
Crisscross…like a peanut butter cookie. Make sure you dip that fork in flour because it will stick like no one’s business. Because not everyone in my family is a fan of raisins in cookies, I made half of the cookies with raisins and half without.
The result? Basically a shortbread lemon cookie with raisins. Pretty darn tasty!
We did decide they needed a little extra “something” so I made a simple lemon glaze which just sent them over the top. A simple, tasty, old-fashioned cookie that can easily become a standby. Get on it.
Raisin Crisscross Cookies
- 1/2 cup softened butter
- 3/2 cup granulated sugar
- 1 egg
- 1/2 teaspoon lemon extract
- 1 3/4 cups flour, sifted
- 3/4 teaspoon cream of tarter
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup seedless raisins
- Preheat oven 400*
- In a medium sized bowl sift together flour, cream of tarter, baking soda and salt. Set aside.
- Cream together butter, sugar, egg and lemon extract until light and fluffy. Blend in flour mixture until thoroughly mixed. Stir in raisins.
- Roll into balls the size of small walnuts and place approximately 3″ apart on an ungreased baking sheet. Flatten into a crisscross pattern with a fork dipped in flour.
- Bake 8-10 min. until just starting to turn gold on the edges. Glaze when cool.
- 1 cup powdered sugar
- 3-4 tablespoons freshly squeezed lemon juice
- Whisk powdered sugar and lemon juice together until smooth. Drizzle over cooled cookies. ENJOY.