Raisin Crisscross Cookies
Raisin Crisscross Cookies are charming, buttery treats featuring chewy raisins and a crisp, golden exterior. Their classic crisscross pattern makes them perfect for casual gatherings or cookie jars, appealing to both kids and adults alike with their sweet, fruity flavor and nostalgic charm.
Ingredients
Instructions
- Mix together shortening, sugar, and egg.
- Stir in lemon extract and milk.
- Add sifted self-rising flour and chopped raisins or nuts; mix until combined.
- Roll the dough into small walnut-sized balls.
- Place balls on a greased baking sheet, about 3 inches apart.
- Flatten each ball with a floured fork to create a crisscross pattern.
- Bake in a moderate oven at 350° to 375° F for 8 to 10 minutes, no longer.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsalted butter. You can also mix in some chopped nuts for added crunch or use dried cranberries instead of raisins for a twist. If you prefer a sweeter cookie, increase the sugar slightly, but be cautious not to alter the dough's consistency too much.
Serving Suggestions
These Raisin Crisscross Cookies are perfect with a glass of milk or a cup of tea. For an added treat, try pairing them with Mallow-Apple Dip for a delightful contrast of flavors. They make great snacks for gatherings or lunchboxes, and they can be served alongside American recipes like Light And Cheesy Broccoli Casserole to balance out a meal.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to three months. To reheat, simply warm them in a preheated oven at 350°F for a few minutes until they are soft.
Nutrition & Diet Analysis (per serving)
Each serving of Raisin Crisscross Cookies contains roughly 32 calories, with 0g protein, 5g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of self-rising flour?
Yes, you can substitute whole wheat flour, but you'll need to add baking powder and salt to mimic the self-rising flour's properties. Use 1 3/4 cups of whole wheat flour, along with 2 teaspoons of baking powder and 1/2 teaspoon of salt for best results.
How can I make these cookies gluten-free?
To make these cookies gluten-free, swap the self-rising flour for a gluten-free all-purpose flour blend. Ensure that your blend includes the necessary leavening agents, or add baking powder and salt separately to achieve the right texture.
What can I do if my dough is too sticky?
If your dough is too sticky, try chilling it in the refrigerator for 30 minutes. This will firm it up and make it easier to handle. You can also dust your hands and the work surface with a bit of flour to prevent sticking while rolling the dough into balls.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).