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Author Notes: Other recipes for this soft, almost biscuit-like cookie call for sour cream or buttermilk, which blogger Irvin Lin writes was a smart way for bakers in Pennsylvania Dutch country to use up soured milk. Though this version has neither, its straight-laced comforts are brightened by currants and a bit of lemon juice and zest, and a lashing of sweet glaze, which is all they need. Recipe adapted slightly from Gregg R. Glilespie's 1001 Cookie Recipes (Black Dog & Leventhal Publishers, 1995). —Food52
Makes 7 to 8 dozen cookies
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 cups vegetable shortening
- 2 1/4 cups granulated sugar
- 6 large eggs
- 2 tablespoons fresh lemon juice
- 2 teaspoons grated lemon zest
- 1 1/2 cups currants
- 1/2 cup powdered sugar
- 1 tablespoon water
- Combine the flour and salt.
- In a large bowl, cream the vegetable shortening and sugar. Beat in the eggs. Beat in the lemon juice and zest. Gradually blend in the dry ingredients. Fold in the currants. Cover and chill for 4 hours.
- Preheat the oven to 350° F.
- Drop the dough by spoonfuls 1 1/2 inches apart onto ungreased baking sheets.
- Bake for 8 to 10 minutes, until lightly colored. Transfer to wire racks to cool.
- Put the powdered sugar in a small bowl. Beat in the water and continue beating until the icing reaches the desired consistency. If the icing is too think, add more water; if it is too thin, add more powdered sugar.
- Drizzle the sugar icing over the tops of the cooled cookies (we like using a fork for this).
- This recipe is a Community Pick!