Raisin Crisscross Cookies

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So I happened upon this recipe in my grandma’s recipe box.   It looked something like this…

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
  1. Preheat oven 400*
  2. In a medium sized bowl sift together flour, cream of tarter, baking soda and salt. Set aside.
  3. Cream together butter, sugar, egg and lemon extract until light and fluffy.  Blend in flour mixture until thoroughly mixed. Stir in raisins.
  4. 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.
  5. Bake 8-10 min. until just starting to turn gold on the edges.  Glaze when cool.

Lemon Glaze

  • 1 cup powdered sugar
  • 3-4 tablespoons freshly squeezed lemon juice
  1. Whisk powdered sugar and lemon juice together until smooth.  Drizzle over cooled cookies.  ENJOY.





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