Currant Spice Drops Recipe

Summary

CuisineCourse
MethodDish

Ingredients

 All purpose flour3 Cup (48 tbs)
 Baking powder1 1⁄2 Teaspoon
 Salt1 Teaspoon
 Baking soda1⁄2 Teaspoon
 Ground allspice1⁄2 Teaspoon
 Vegetable shortening1 Cup (16 tbs)
 Sugar1 Cup (16 tbs)
 Eggs2
 Milk1⁄3 Cup (5.33 tbs)
 Vanilla1 Teaspoon
 Currants1 Cup (16 tbs), dried

Nutrition Facts

Serving size: Complete recipe

Calories 4227 Calories from Fat 1958

% Daily Value*

Total Fat 221 g340.7%

Saturated Fat 56.4 g281.9%

Trans Fat 27 g

Cholesterol 430.5 mg

Sodium 3403.2 mg141.8%

Total Carbohydrates 511 g170.2%

Dietary Fiber 15.5 g62%

Sugars 214.5 g

Protein 55 g110.9%

Vitamin A 12.5% Vitamin C 78.2%

Calcium 80.6% Iron 119.9%

*Based on a 2000 Calorie diet

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.
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