Currant Cakes

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READY IN: 30mins
YIELD: 72 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375F and grease baking pans very well.
  • Cream butter and sugar together until light and fluffy; add eggs one at a time, beating thoroughly after each addition.
  • Add a little of the flour, rind and juice of lemon and salt.
  • Work the rest of the flour in slowly along with the currants.
  • Drop by spoonfuls, pressing flat with a knife as the cakes are better when very thin.
  • Bake until lightly browned, about ten minutes.
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