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Cook'n with Betty Crocker 
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Raisin Crisscross Cookies |
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Serves: 36 Print this RecipeServing Size: 1 cookie Batch Size: 3 dozen cookies A potato masher dipped into flour is also a quick way to flatten these cookies. Chocolate lovers can use 1/2 cup semisweet chocolate chips or chocolate-covered raisins for the plain raisins. 3/4 cup sugar 1/4 cup shortening 1/4 cup margarine or butter, softened 1 egg 1/2 teaspoon lemon extract or vanilla 1 3/4 cups all-purpose flour 3/4 teaspoon cream of tartar 3/4 teaspoon baking soda 1/4 teaspoon salt 1 cup raisins 1. Heat oven to 400°. 2. Mix sugar, shortening, margarine, egg and lemon extract in large bowl. Stir in remaining ingredients. 3. Shape dough by rounded teaspoonfuls into balls. Place 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in flour. 4. Bake 8 to 10 minutes or until light brown. Remove from cookie sheet. Cool on wire rack. 1 COOKIE: Calories 75 (Calories from Fat 25); Fat 3g (Saturated 1g); Cholesterol 10mg; Sodium 55mg; Carbohydrates 12g (Dietary Fiber 0g); Protein 0g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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