Tart raisin cookies to make you pucker like grandma when she takes out her teeth ; - )

Recipe Summary

Servings:
36
Yield:
6 dozen
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Grease cookie sheets.

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  • In a large mixing bowl, beat together all ingredients.

  • Drop by teaspoon on cookie sheets and flatten slightly with a fork.

  • Bake for 10 minutes or until brown at the edges. Be careful to not overbake. Cool and store in an airtight container.

Nutrition Facts

151 calories; protein 1.9g; carbohydrates 24.1g; fat 5.5g; cholesterol 23.9mg; sodium 126.2mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/14/2005
TASTEY! Read More
(9)

Most helpful critical review

Rating: 2 stars
11/22/2013
This recipe doesn't taste like raisin cookies as I expected. It taste like sugar cookies but it's durable to eat Read More
(1)
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/14/2005
TASTEY! Read More
(9)
Rating: 4 stars
04/26/2013
I wanted a sugar cookie that called for cream of tartar specifically as I like the light sandy texture it imparts to cookies. I also wanted butter not shortening but not a combination of butter and vegetable oil. The helpful ingredient search identified this recipe and it was exactly what I was looking for. For what I had in mind I skipped the raisins used vanilla instead of lemon extract and in keeping with spring added a cup of pastel-colored sprinkles instead. As I mixed up the dough I found I could easily do without 1/2 cup of the flour so I used 3 c. flour rather than 3-1/2. I used a medium-sized scoop probably about 2 T. and baked the cookies at 375 degrees rather than 400 until set but before they began to turn brown. Given variances in size and individual ovens I'd say 8-9 minutes. The cookies are pretty and crackly soft (like Hubs likes 'em) but still a little chewy (the way I like 'em!). Bottom line? This was just what I was after a quick and simple attractive soft buttery sugar cookie! Read More
(7)
Rating: 4 stars
10/30/2011
These have a very nice bright flavor. The texture isn't really my favorite though; they are more of a sandy cookie. The dough was super dry even though I soaked my raisins in hot water before adding them to the batter which added a little moisture. They baked up well though and are pretty little cookies. The lemon and raisins are a nice combination. Thanks!:) Read More
(5)
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Rating: 2 stars
11/22/2013
This recipe doesn't taste like raisin cookies as I expected. It taste like sugar cookies but it's durable to eat Read More
(1)
Rating: 5 stars
12/14/2019
These were very easy to make and tasted amazing. I will make these every year. Read More
Rating: 5 stars
04/19/2013
Loved the recipe. However since I read the review of another reader I boiled my raisins in one cup of water for 5 minutes and after it cooled added the liquid and raisins at the end. I received rave reviews from my friends. Love the bit of tang of the lemon. Read More
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