If a recipe says "untested"...

We want to post scans of all the original recipes so everyone in our family can enjoy them even if we haven't gotten around to testing each one in our modern kitchen. As we test each recipe, we will add our notes and photos to the recipes we do test and remove the note "untested" in the title. If you make one of the untested recipes, take a photo of the finished product and send us a note to let us know of your experience so we may include those in the recipes as well.

Friday, April 14, 2017

Erma's Raisin Criss Cross Cookies (untested)

This recipe is written in ballpoint pen in my Grammy's handwriting. Erma was Elsie's stepmother and the great grandmother I was fortunate to know and love as a child. These cookies were among my favorites. Erma (I knew her as Grandma Munce) had a porcelain cookie jar stocked with cookies every time we came to visit her. The sound of the clink of a ceramic cookie jar lid takes me right back to Grandma Munce's kitchen.

Makes about 3 dozen cookies

  • 1/2 cup fat
  • 3/4 cup sugar
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon lemon extract
  • 1 3/4 cup flour
  • 3/4 teaspoon cream of tartar
  • 3/4 teaspoon soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped raisins and grated lemon rind (if desired)

  1. Mix fat, sugar and egg thoroughly
  2. Stir in milk and lemon extract
  3. Sift together dry ingredients and stir into wet mixture
  4. Stir in raisins and lemon rind (if desired)
  5. Roll into balls the size of small walnuts
  6. Place balls about 3-inches apart on an ungreased baking sheet
  7. Flatten each ball with a fork dipped in flour, making a criss-cross imprint
  8. Bake 8-10 minutes at 400°F

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