Ingredients:
1 egg
1-1/4 cups currants
1/2 cup milk
3-1/2 cups flour
1 cup sugar
2 teaspoons nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
Directions:
Beat
egg with milk. Add currants. Sift all dry ingredients together. Work
butter into flour and mix until mealy. Pour milk and currants over flour
and butter mixture all at once and mix well. Wrap in wax paper and
chill at least one hour. Roll it a little less than half an inch thick
-- actually about 3/8 of an inch. You may think this is too precise, but
it's very important not to roll too thin! Cut with cookie cutter. Cook
on a pancake griddle greased with oil (325 degrees) on both sides. Flip
the cookies when you see they are all shiny. Cook it for less amount of
time on the second side. Roll in granulated sugar and let cool. Resist
the urge to eat them right out of the oven -- these are the only cookies
that taste better cooled.
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