Raisin Cookies 1952 Recipe

Name: Raisin Cookies 1952
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¾ cups all-purpose flour; ¾ teaspoon cream of tartar; ¾ teaspoon baking soda; ¼ teaspoon salt; ½ cup butter (room temperature); ¾ cup granulated sugar; 1 large egg; ½ teaspoon lemon extract; ½ teaspoon lemon zest; 1 cup sultana raisin (golden or assorted dried fruit)

Servings: persons

1 ¾ cups all-purpose flour
¾ teaspoon cream of tartar
¾ teaspoon baking soda
¼ teaspoon salt
½ cup butter (room temperature)
¾ cup granulated sugar
1 large egg
½ teaspoon lemon extract
½ teaspoon lemon zest
1 cup sultana raisin (golden or assorted dried fruit)

1
Preheat your oven to 350 degrees.
2
In a bowl measure out then sift the flour, tartar, soda, salt, blending.
3
In a large bowl cream the butter, and sugar, until light and fluffy .
4
Beat in the egg, lemon extract and the grated fresh lemon zest.
5
Add half the dry ingredient and mix well.
6
Add remaining dry ingredients and the raisins or fruit of your choice.
7
Chilling the dough for half hour is good but not necessary.
8
Roll into small balls, place on parchment and press down with floured fork to make ridges in a criss cross pattern.
9
Bake until tops are golden, about 12 to 16 minutes, according to the heat of your oven and type of pan using.
10
Transfer the cookies to a cooling rack.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ¾ cups all-purpose flour, ¾ teaspoon cream of tartar, ¾ teaspoon baking soda, ¼ teaspoon salt, and more.

Yes, Raisin Cookies 1952 falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raisin Cookies 1952

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