Tipsy Currant Chasers
|Unsalted butter||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Currants in rum||1⁄2 Cup (8 tbs)|
Cream butter; add sugar gradually, beating until fluffy.
Add eggs, one at a time, beating thoroughly after each addition.
Add flour, 1/2 cup at a time, mixing until blended after each addition.
Stir in 1 cup of drained currants; let stand 10 to 15 minutes to allow flavors to blend.
Drop by teaspoonfuls 2 inches apart onto lightly greased cookie sheets.
Bake at 425Â°F 6 minutes.