1 cup butter, softened
1 1/2 cups apricot preserves
1 cup brown sugar
2 tablespoons lemon zest
1 1/2 teaspoons lemon zest
1 egg, beaten
2 teaspoons lemon zest
1 1/2 teaspoons lemon zest
1 cup raisins
Preheat oven to 375 degrees F (190 degrees C).
In a small bowl, cream together butter, apricot preserves, brown sugar, lemon zest, lemon zest and egg until smooth. Mix in lemon zest and lemon zest; beat until well blended. Fold in raisins. Drop by rounded spoonfuls onto ungreased cookie sheet.
Bake in preheated oven for 10 to 12 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.