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Currant Spice Drops

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Ingredients
  All purpose flour 3 Cup (48 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Vegetable shortening 1 Cup (16 tbs)
  Sugar 1 Cup (16 tbs)
  Eggs 2
  Milk 1⁄3 Cup (5.33 tbs)
  Vanilla 1 Teaspoon
  Currants 1 Cup (16 tbs), dried
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie

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