Lemon/Raisin Cookies
Yield
2 dozenPrep
25 minCook
10 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3/8 | cups |
butter
|
|
| ¾ | cup |
sugar
|
|
| 1 | each |
eggs
well beaten |
|
| 3 | tablespoons |
lemon juice
|
|
| 1 ½ | cups |
cake flour
|
|
| 1 | each |
lemon zest
grated |
*
|
| ½ | teaspoon |
baking powder
|
|
| ⅛ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
raisins, seedless
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 89 | ml |
butter
|
|
| 177 | ml |
sugar
|
|
| 1 | each |
eggs
well beaten |
|
| 45 | ml |
lemon juice
|
|
| 355 | ml |
cake flour
|
|
| 1 | each |
lemon zest
grated |
*
|
| 2.5 | ml |
baking powder
|
|
| 0.6 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
raisins, seedless
chopped |
|
Directions
Cream butter and sugar.
Add egg. Add lemon juice and rind.
Sift flour, measure, and sift with baking powder, baking soda, and salt.
Add to first mixture.
Add raisins.
Mix thoroughly.
Turn onto lightly floured board. Roll in sheet ⅛ inch thick.
Cut with floured cutter. Place on slightly oiled baking sheet.
Bake in hot oven at 425 degrees F. 10 to 12 minutes.
