First things first, so remember that tomorrow, Aug. 21, the Great American Bake Sale runs from 10 a.m. to 3 p.m. at the Everett Elks Lodge (2802 Hoyt Ave. in Everett), where “Share Our Strengths” will not only offer a bake sale, but also a cookie contest at 11 a.m. and a cupcake contest at 1 p.m.
If you don’t feel particularly competitve at the moment — can’t get really revved about baking and taking some of your own specialties for the bake sale, or just aren’t in the market for somebody-else-made-it goodies, either — this might give you a great chance to donate those formerly treasured old cookbooks you no longer need, want or use, and maybe pick up one, two or a few new ones that now capture your fancy.
Right now, though, if the mere thought of cookies makes your mouth water and you wish you had a batch coming out of the oven before the day is done, you can zip out to the kitchen and put together this favorite recipe shared by Lavon Woodey of Everett.
She tells us, “This makes a crisp lemon-raisin cookie — a family favorite!”
Lemon-raisin criscross cookies
1cup part shortening and part butter, both softened
11/2cups granulated sugar
2eggs
1teaspoon lemon extract
1tablespoon grated lemon peel
31/2cups flour
11/2teaspoons cream of tartar
11/2teaspoons baking soda
1/2teaspoon salt
2cups seedless raisins
Granulated sugar for dipping or sprinkling cookies
In a large mixing bowl, cream together the shortening-butter mixture and sugar. Add eggs, lemon extract and lemon peel and cream well. Mix in the flour, cream of tartar, baking soda and salt, then stir in the seedless raisins.
Either roll dough into walnut-size balls or drop spoonfuls onto cookie sheet. Dip the balls into granulated sugar and transfer to cookie sheet, or sprinkle sugar on the top of drop cookies.
Crisscross balls or drop cookies with a fork and bake at 400 degrees for 9 minutes. Remove from cookie sheet and cool thoroughly on wire racks.
The next Forum will appear in Monday’s Good Living section.
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