Carrot Cookies

1 c. white sugar
1/2 c. shortening
1 egg
1 tsp. lemon extract
1/2 c. shredded carrots
1/2 c. raisins
2 c. flour
2 tsp. baking powder
1/2 tsp. salt

Cream sugar and shortening. Beat in egg and lemon extract. Sift dry ingredients together and add with carrots and raisins, mixing well. Drop by teaspoonfuls onto greased baking sheet. Bake at 400° for 10-12 minutes. (from a 1962 Workbasket magazine) My grandkids love these.

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