This recipe was my mother's grandmother's recipe. Spicy soft cookies with currants. Originally from England. Enjoy, they won't last long.
Ingredients
- 1.5 cups white sugar
- 1 cup butter
- 2 eggs
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 4 cups all-purpose flour
- 1 cup dried currants
- 1.5 teaspoons baking soda
- 1 cup milk , or as needed
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
-
2
Combine sugar, butter, eggs, cinnamon, nutmeg, and cloves in a bowl; beat with an electric mixer until creamy. Combine flour, currants, and baking soda in a separate bowl. Stir into the butter mixture alternately with tablespoons of milk until the flour is fully incorporated.
-
3
Drop spoonfuls of batter onto the prepared baking sheets. Press down lightly with a fork. Dip fork in sugar or water if it sticks.
-
4
Bake in the preheated oven until golden brown, 10 to 15 minutes. Let stand on the baking sheets for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Cinnamon Nutmeg Coffee Cake
This coffee cake is classic and so simple to make. It's perfect for a holiday breakfast, or as a snacking cake.
Mexican-Style Breakfast Casserole
I love Mexican food and can eat it for breakfast, lunch, and dinner! Here's an easy, yummy breakfast casserole recipe. Cut and serve with a slice of avocado, a dollop of sour cream, a spoonful of salsa, and a sprinkling of chopped fresh cilantro.
Buttercream Frosting
This is a buttercream frosting I normally put on birthday cakes. It's like the frosting that bakeries put on cakes, extra rich and creamy from the egg yolk, but I much prefer to make my own since I know what I am putting into it, and as always, homemade is best. Makes 2 1/2 cups or enough frosting to cover tops and sides of two 8- or 9-inch layers.