Ingredients
- 1 cup Crisco
- 2 cups Sugar
- 3 Eggs
- 3 tsp Mace (ground)
- 2 tsp Salt
- 3 tsp Nutmeg
- 6 tsp Baking Powder
- 6 cups Flour (sifted)
- 3/4 cup Milk (or orange juice)
- 10 oz Currants
Step by Step Instructions
Step 1:
Soak Currants in warm water until soft – drain well.
Step 2:
Cream Crisco and sugar; add eggs and cream well.
Step 3:
Add dry ingredients mixing by hand until all blended. Add well drained currants mixing by hand.
Step 4:
Add milk a little at a time until dough holds together and moist to touch.
Step 5:
Roll a quarter of dough at a time on floured board about 1/8 inch thick. Use a 3 inch cookie cutter or a glass. Cut cookies out until all dough is used.
Step 6:
Fry in ungreased fry pan over low flame until lightly browned. Turn over and do same on other side. When done place on plate stacked on top of each other to cool. Store in covered container. Makes approximately 5 dz.
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