LEMON RAISIN CRISSCROSS COOKIES
Make and share this Lemon Raisin Crisscross Cookies recipe from Food.com.
Provided by LizCl
Categories Dessert
Time 40m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- Cream butter with sugar.
- Blend in egg and lemon extract.
- Sift together dry ingredients and add, mixing until a compact dough is formed.
- Stir in raisins.
- Roll in 1 inch balls.
- Place on lightly greased cookie sheet.
- Flatten with fork dipped in flour, making a crisscross pattern.
- Bake at 400 degrees for 8-10 minutes.
Nutrition Facts : Calories 75.2, Fat 2.8, SaturatedFat 1.7, Cholesterol 11.9, Sodium 67.5, Carbohydrate 12, Fiber 0.3, Sugar 6.6, Protein 0.9
RETRO RAISIN CRISSCROSS COOKIES
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 350ºF. Line a baking sheet with parchment paper or leave ungreased and set aside.2. Into a medium bowl, sift together the flour, cream of tartar, baking soda, and salt, then lightly whisk and set aside.3. In a stand mixer or with a hand mixer set on low speed, beat the butter until creamy, about 30 seconds. On medium speed, add the sugar and beat until light and fluffy. Beat in the egg, lemon extract, and zest until well blended, scraping down the sides and bottom of the bowl as necessary. Turn off the mixer, add half of the flour mixture, and beat on low speed until blended. Add the remaining flour and beat until blended. The dough will be stiff. Stir in the raisins. Chill the dough for one hour.4. Pinch off a tablespoonful of the dough at a time, and roll each into a ball. Arrange on the baking sheet, 21/2 inches apart. Lightly dip the back of a fork into flour and flatten the cookies with the tines to make ridges, first in one direction, then the other. Bake until the tops are golden, 12 to 16 minutes. Transfer the cookies to a rack to cool.VariationsFor Golden Raisin Crisscross Cookies, follow the main recipe, substituting golden raisins for the black ones. For Autumn's Best Crisscross Cookies, substitute chopped dried fruit for the raisins.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
RAISIN CRISSCROSS COOKIES
A potato masher dipped into flour is also a quick way to flatten these cookies. This recipe is from the "Betty Crocker Country Favorites" cookbook.
Provided by senseicheryl
Categories Drop Cookies
Time 28m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees.
- Mix sugar, shortening, butter, egg and extract in large bowl. Stir in remaining ingredients.
- Shape dough by rounded teaspoonfuls into balls. Place 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in flour (or use the potato masher!).
- Bake 8 to 10 minutes or until light brown. Remove from cookie sheet. Cool on wire rack.
Nutrition Facts : Calories 76.5, Fat 2.9, SaturatedFat 1.2, Cholesterol 9.3, Sodium 54, Carbohydrate 12.1, Fiber 0.3, Sugar 6.6, Protein 0.9
LEMON RAISIN CRISSCROSS COOKIES
Buttery and very delicious. This recipe is in Betty Crocker's cookie book.
Provided by Anita Hoffman
Categories Cookies
Time 20m
Number Of Ingredients 9
Steps:
- 1. Cream butter with sugar. Blend in egg and lemon extract. Sift together dry ingredients and add to butter-sugar mixture and mix until a compact dough is formed. Stir in raisins. Roll into 1 inch balls.
- 2. Place on lightly greased cookie sheet. Flatten with fork dipped in flour, making a crisscross pattern. Bake at 400 degrees for 8 to 10 minutes.
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