|Butter||2 Cup (32 tbs)|
|Grated lemon peel||2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Sugar||2 1⁄4 Cup (36 tbs)|
|Eggs||6 , well beaten|
|Sifted all purpose flour||3 1⁄4 Cup (52 tbs)|
|Currants||1⁄2 Pound (1 1/2 Cups)|
Cream butter with lemon peel and juice; add sugar gradually, beating until fluffy.
Add eggs in thirds, beating thoroughly after each addition.
Blend flour and salt; add to creamed mixture in thirds, mixing until blended after each addition.
Mix in the currants.
Drop by teaspoonfuls onto large well-greased cookie sheets, spreading batter for each cookie very thinly.
Bake at 350Â°F 10 minutes.