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  All purpose flour 1 Cup (16 tbs), sifted
  Baking powder 1⁄2 Teaspoon
  Pumpkin-pie spice 1⁄2 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Butter 1⁄3 Cup (5.33 tbs), softened
  Sugar 1⁄2 Cup (8 tbs)
  Egg 1
  Vanilla 1⁄2 Teaspoon
  Applesauce 1⁄2 Cup (8 tbs), canned
  Milk 3 Tablespoon
  Currants 1⁄4 Cup (4 tbs), dried

1. Sift flour, baking powder, pumpkin-pie spice, baking soda and salt onto waxed paper.
2. Cream butter or margarine with sugar until fluffy-light in medium-size bowl; beat in egg and vanilla; stir in applesauce. Stir in dry ingredients, alternately with milk; stir in currants. (Batter will be thin.)
3. Drop by teaspoonfuls, 2 inches apart, on greased cookie sheets.
4. Bake in moderate oven (350°) 10 minutes, or until lightly browned around edges. Remove from the cookie sheets; cool completely on wire racks.

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