Rosemary-Lemon Balm Cookies
  • ½ cup butter
  • ½ cup shortening
  • 1 ½ cups sugar
  • 2 eggs
  • 1 tablespoon minced fresh Rosemary
  • 1 tablespoon minced fresh Lemon Balm
  • ½ teaspoon lemon extract
  • 3 ½ cups unbleached white flour
  • 1 ½ teaspoons cream of tarter
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup golden raisins

    Preheat oven to 400°F. Cream butter, shortening and sugar in a large bowl. Add eggs, one at a time, beating well after each addition. Stir in Rosemary, Lemon Balm and lemon extract. Combine dry ingredients and gradually add to creamed mixture. Stir in raisins. Roll into 1" balls. Place on ungreased cookie sheets. Flatten with a fork. Bake for 8 to 10 minutes. Cool on a wire rack. Enjoy fresh or freeze for up to 3 months. Makes about 3 dozen cookies.