Currant Spice Drops
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Vegetable shortening||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Currants||1 Cup (16 tbs), dried|
1. Sift flour, baking powder, salt, baking soda and allspice together onto wax paper.
2. Beat shortening and sugar until fluffy in a large bowl with electric mixer at high speed; beat in eggs, milk and vanilla until well blended. Stir in flour mixture, a third at a time, blending well to make a soft dough; stir in currants. Drop by rounded teaspoonfuls, 2 inches apart, onto greased cookie sheets.
3. Bake in moderate over (350°) 12 minutes, or until centers are firm when lightly touched with fingertip; remove to wire racks with spatula; cool completely.