Currant Spice Drops Recipe
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 |
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 mg143.5%
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
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.
Chef
