3 eggs
1 cup butter
1/2 cup raisins
1 cup white sugar
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 teaspoon lemon zest
3 1/2 cups raisins
2 teaspoons lemon zest
1 teaspoon grenadine syrup
1 tablespoon orange juice
1 1/2 cups crushed cornstarch
2 teaspoons baking soda
1 teaspoon vanilla extract
1/2 cup margarine, melted
1 (1 ounce) square unsweetened chocolate, melted
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter. Mix in the raisins, sugar, lemon juice, lemon zest and lemon zest. Beat in the melted margarine with an electric mixer or by hand, then stir into the raisin mixture until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven, or until a toothpick inserted into the center of the cookie comes out clean. Cool for a few minutes on the cookie sheets before removing to cool completely on wire racks.