Here's the recipe for my Hot Cross Bun Cookies in process.
Cream the creamables. Butter and white sugar.
Combine the wet ingredients. Vanilla, an egg, and milk.
Add the wet ingredients to the creamables. Mix.
Combine the dry ingredients and add them to the combined wet ingredients and creamables. Mix.
Scoop and bake the cookies. These raisins were huge!
Make the icing and drizzle over the cooled cookies. I put a piece of waxed paper under the cooling rack to make cleanup easier. To make the icing set faster, place the cookies in the refrigerator for 10-15 minutes. For a more traditional cross pattern, you'll need a thicker icing, so increase the confectioner's sugar from 1/3 cup to 1/2 cup. Use a plastic baggie with the corner snipped off to pipe intersecting lines across the cookies.