|Sifted all purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking soda||1 Teaspoon|
|Cream of tartar||1⁄2 Teaspoon|
|Finely crushed shredded wheat||1⁄2 Cup (8 tbs)|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Firmly packed dark brown sugar||1 Cup (16 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
Sift flour, baking soda, cream of tartar, and salt together; mix in crushed shredded wheat and set aside.
Cream butter with extract; add brown sugar gradually, beating until fluffy.
Add egg and beat thoroughly.
Add the dry ingredients in fourths, mixing until well blended after each addition.
Stir in the raisins.
Shape into 1 1/2 inch rolls.
Wrap each roll and chill several hours or overnight.
Cut each roll into 1/8 inch slices.
Place about 1 inch apart on ungreased cookie sheets.
Bake at 375Â°F 6 to 8 minutes.