Lemon Crunch Cookies

I love oatmeal raisin cookies, but Libby isn't a big fan of raisins. No problem, just make the cookies without the raisins, but where's the fun in that? The raisins are the best part -- in my humble opinion! They just add a depth of flavor that makes the oatmeal sing.

Well, this recipe from the Gooseberry Patch's "Simple Country Pleasures" is a wonderful compromise. The lemon helps elevate the oatmeal, and there are no raisins for Libby to complain about!

Usually when I make cookies with margarine, the cookies spread and end up thin and crispy, but the cream of tartar in this recipe helps the cookies hold their form and gives them a nice crunch.


Lemon Crunch Cookies

1 cup flour
1/4 tsp. cream of tartar
1/2 tsp. baking soda
1/4 cup MSPI-friendly margarine, softened
3/4 cup sugar
1 tsp. lemon juice
1 tbsp. lemon zest
1 egg
1/4 tsp. allspice
1/4 tsp. salt
1 cup quick oats

Preheat oven to 350 degrees.

In bowl, mix flour, cream of tartar and baking soda; set aside. Cream margarine and gradually add sugar. Beat at medium speed until well blended. Add lemon juice, lemon zest, egg, allspice and salt; beat well. Gradually add flour mixture and mix until combined. Stir in oatmeal.

Drop by teaspoonful onto cookie sheets, and bake for 12 minutes. Makes 3-1/2 dozen.