• Preheat oven to 400°F. Gather the ingredients so you have everything close at hand on the counter or table. Line baking sheets with parchment paper or silicone baking mats.
• Using a crinkle cutter or knife on a cutting board, chop 1 cup raisins.
I always use regular raisins for this recipe rather than golden raisins. While this step is optional, I prefer biting into smaller bits of dried fruit rather than larger pieces.

Prepare the Dough

• In large mixing bowl, cream 1/2 cup vegetable shortening, 3/4 cup granulated sugar, 1 large egg, and 1/2 teaspoon lemon extract.
• In a small bowl, combine 1 3/4 cups all-purpose flour, 3/4 teaspoon cream of tartar, 3/4 teaspoon baking soda, and 1/4 teaspoon salt. Whisk to mix well.
• Add flour mixture to the creamed sugar in 3 parts, mixing well after each addition. Scrap the sides of the bowl as needed. If necessary, you may add 1-2 tablespoons water to make a soft dough. Stir in chopped raisins.

Form and Bake the Cookies

• Using a spoon or a small disher scoop, roll dough into balls that are about 1 1/2 inches.
For this recipe I used my purple Vollrath 3/4 oz – size 40 scoop.
• Place balls on prepared baking sheet. Flatten with fork to make a crisscross pattern #. If the dough is sticky, you may dip your fork in flour for better release.
• Bake the cookies in preheated oven for 8-10 minutes until lightly browned on edges. Remove from oven and place cookies on a wire cooling rack.
• This recipe will make 2 dozen cookies. Store in covered container for 3-5 days or place in freezer bags to freeze for 2-3 months. Makes 2 dozen.