From the Kitchen of Conrad Grebel - Lemon Raisin Cookies

1 c. shortening
1 1/2 c. sugar
2 eggs
1 tsp. lemon extract
3  cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1.5 c. raisins (all dark raisins, or half dark, half golden)
1 c. water
Extra sugar for coating cookies

Preheat oven to 350 degrees. Heat the raisins and water in a saucepan on the stove top, cooking on medium heat until all of the water cooks off, approx. 15 minutes. Set aside to cool.
 
 
Cream shortening and sugar. Beat in eggs and lemon extract. Mix flour, baking sod and salt. Add to shortening mixture and blend thoroughly.
 
 
Fold in raisins. Roll dough into small balls and roll into sugar. Flatten the top with a fork dipped in flour, making crisscross patterns. Bake 12 minutes. Cool on a wire rack. Makes about 36 cookies.
 
 
 
Editor's Note: For a fun twist, dip a fork in flour and make a light crisscross mark on the top of each cookie. If lemon is not your favorite, add vanilla instead. Instead of dark raisins, add golden raisins and craisins.