CRISSCROSS RAISIN COOKIES

1/2 cup soft shortening (part butter)
3/4 cup sugar
1 egg
1/2 tsp. lemon extract
1 3/4 cups sifted Gold Medal Flour
3/4 tsp. cream of tartar
3/4 tsp. baking soda
1/4 tsp. salt
1 cup seedless raisins

Heat oven to 400 degrees F (moderately hot).

Mix well shortening sugar, egg, and flavoring; set aside.

Sift together flour, cream of tartar, baking soda, and salt; stir into sugar mixture. Mix in raisins.

Roll into balls size of small walnut. Place about 3-inches apart on ungreased baking sheet. Flatten with fork dipped in flour, making a crisscross pattern.

Bake 8 to 10 minutes.

Makes about 3 dozen
From: Recipelink.com
Source: Recipe insert: Gold Medal Flour (25 lb. sack), Betty Crocker, not dated