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Categories:
cookies flour salt vegetable shortening sugar eggs lemon juice lemon zest currants vanilla icing powdered sugar water
Viewed: 52 - Published at: 8 years agoIngredients
- 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
- Vanilla Icing
- 1/2 cup powdered sugar
- 1 tablespoon water
Method
- 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).
