Lemon/Raisin Cookies

Two things set these cookies apart from a standard lemon drop: cake flour for an unusually delicate crumb, and both lemon juice and lemon zest so the citrus comes through in the dough at every level.

The raisins get chopped before folding in, which distributes them through every bite rather than leaving whole fruit to compete with the roll and cut. Roll the dough a thin ⅛ inch, cut with your preferred cutter, and bake fast. The high heat and short bake time gives the edges a light crisp while keeping the centers tender.