Raisin Cookies 1952

This is an old recipe one of the very first I ever made, learning to beat all with a wooden spoon, rolling into balls and fork crisscrosses. Easy for all the kids in your family to make and eat.

• Ready In: 35 mins
• Yields: 24 cookies

Ingredients

• 1 3⁄4 cups all-purpose flour
• 3⁄4 teaspoon cream of tartar
• 3⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 cup butter (room temperature)
• 3⁄4 cup granulated sugar
• 1  large egg
• 1⁄2 teaspoon  lemon extract
• 1⁄2 teaspoon lemon zest
• 1  cup sultana raisin (golden or assorted dried fruit)

Directions

1. Preheat your oven to 350 degrees.
2. In a bowl measure out then sift the flour, tartar, soda, salt, blending.
3. In a large bowl cream the butter, and sugar, until light and fluffy .
4. Beat in the egg, lemon extract and the grated fresh lemon zest.
5. Add half the dry ingredient and mix well.
6. Add remaining dry ingredients and the raisins or fruit of your choice.
7. Chilling the dough for half hour is good but not necessary.
8. Roll into small balls, place on parchment and press down with floured fork to make ridges in a criss cross pattern.
9. Bake until tops are golden, about 12 to 16 minutes, according to the heat of your oven and type of pan using.
10. Transfer the cookies to a cooling rack.