Rosemary Raisin Cookies

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1-1/2 cups sugar
• 2 large eggs, room temperature
• 1 tablespoon minced fresh rosemary
• 1 tablespoon grated lemon zest
• 1/2 teaspoon lemon extract
• 3-1/2 cups all-purpose flour
• 1-1/2 teaspoons cream of tartar
• 1-1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup golden raisins

1. In a large bowl, cream the butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Stir in the rosemary, lemon zest and extract. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture. Stir in raisins.
2. Roll into 1-in. balls. Place on ungreased
3. . Flatten with a fork. Bake at 400u0b0 for 8-10 minutes or until golden brown. Remove to wire racks to cool. Cookies may be frozen for up to 3 months.

butter, shortening, sugar, eggs, fresh rosemary, lemon zest, lemon extract, flour, cream of tartar, baking soda, salt, golden raisins

Taken from www.tasteofhome.com/recipes/rosemary-raisin-cookies/ (may not work)