Raisin Crisscross Cookies

I found this recipe in a publication I subscribed to in the 1980s called Blue Ribbon Gazette, a collection of prize winners from county and state fairs around the country.

RAISIN CRISSCROSS COOKIES

  • Servings: Approx. 3 doz. cookies
  • Print

  • 1/2 cup margarine (Imperial)
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 tsp. lemon extract
  • 1-3/4 cups all-purpose flour
  • 3/4 tsp. cream of tartar
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup raisins

Preheat oven  @ 350 degrees F.

In a large bowl, thoroughly mix margarine, sugar, egg and lemon extract.  In a medium bowl, blend flour, cream of tartar, baking soda and salt.  Add gradually to the margarine mixture.  Stir in raisins.

Roll into 1″ balls and place on ungreased cookie sheet about 2″ apart.  Flatten with a fork dipped in flour, making a crisscross design.

Bake in a preheated 350 degree  F oven for about 8 minutes until cookies are light golden brown on the bottom and at the very edges.  Remove to a wire rack to cool.

Yield:  Approximately 3 dozen cookies 

Notes from my recipe binder:  “7/3/88 – Excellent, very lemony.  Don’t double recipe, don’t overbake.  I entered in Hamilton County Fair (Cincinnati) 1988.  I had a batch made up for the fair in the freezer and after sampling, the two girls wound up eating them all and I had to make some more for the fair.”

I don’t believe the cookies won anything at the fair, but the family likes them.

Published by

quilt32

Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

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