Total Calories: 109
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.
For 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.
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