Maggie May's StoryI was making carrot bread the other day and forgot to put the raisins in the bread. (A travesty I know!) However, on the brighter side of things, I had plenty of raisins left to make my butter cookies. They should be light, delicately crisp on the outside and tender in the middle. Buttery and lightly sweet! One of my favorite little snacks. A very simple pleasure, and about 60 calories per cookie.
3 1/2 c
1 1/2 c
cream of tartar
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1 1/2 Tbsp
pure vanilla extract
1 1/2 c
course cane sugar (garnish )
1Pre-heat oven to 375'F
2In a medium bowl sift flour, salt, baking powder and cream of tartar together. Set aside.
3With a hand mixer, cream butter and sugar together in a large mixing bowl. Once completely creamed, mix in vanilla and lemon juice.
4Mix one egg at a time into butter sugar mixture.
5With hand mixer on low, slowly stir in flour mixture in batches until completely incorporated.
6Fold in golden raisins.
7Roll dough out into 1 inch balls and lay out onto a greased cookie sheet. Flatten balls out with a fork (like you would a peanut butter cookie.) Sprinkle with course sugar.
Bake for 8-10 minutes or until golden.
About this Recipe
Sea Sun Seasun - Feb 1, 2012
These look very delish! I have saved the recipe and I'll give them a try soon. I have been looking for a new cookie recipe...something different!
Maggie May Schill NakedMaggie - Feb 1, 2012
GLORIA MONTEZ STEVEMARCMIKE - May 5, 2012
Back in the 70's I found a recipe in a Jewish cookbook, for carrot bread, which called for 2 big jars of baby food (carrots)...does anyone have that recipe? This carrot bread was so so good, very moist...
Maggie May Schill NakedMaggie - May 5, 2012
Sorry, T wasn't even alive in the 70's :(