1/2 c Butter, room temperature
2/3 c Granulated sugar
1 Egg
1 ts Lemon extract
1/2 c Cornmeal
1 ts Baking powder
1/4 ts Salt
1 c All purpose flour
1/2 c Raisins
Beat the butter and sugar together until creamy. Mix in the egg and lemon
extract. Blend. In a separate bowl, combine the cornmeal, baking powder,
salt and flour. Add to the butter mixture. Mix well and stir in the
raisins. Drop batter by teaspoons onto a lightly buttered cookie sheet.
Bake at 375 degrees for 10 to 12 minutes or until bottom of cookies is
browned. Remove. Let cool a minute before placing cookies on a rack to
complete cooling. Makes 2 1/2 dozen cookies. Randy Rigg
Yields
1 Servings