Currant Cakes Recipe
Ingredients
2 cups butter
2 teaspoons grated lemon peel
2 tablespoons lemon juice
2 1/4 cups sugar
6 eggs, well beaten
3 1/4 cups sifted all purpose flour
1/4 teaspoon salt
1/2 lb. (1 1/2 cups) currants
Directions
Cream butter with lemon peel and juice; add sugar gradually, beating until fluffy.
Add eggs in thirds, beating thoroughly after each addition.
Blend flour and salt; add to creamed mixture in thirds, mixing until blended after each addition.
Mix in the currants.
Drop by teaspoonfuls onto large well-greased cookie sheets, spreading batter for each cookie very thinly.
Bake at 350°F 10 minutes.
Add eggs in thirds, beating thoroughly after each addition.
Blend flour and salt; add to creamed mixture in thirds, mixing until blended after each addition.
Mix in the currants.
Drop by teaspoonfuls onto large well-greased cookie sheets, spreading batter for each cookie very thinly.
Bake at 350°F 10 minutes.
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