Currant & Ginger Cookies


I'm not real fond of molasses, but in these cookies, it is fantastic. These are crispy on the edges and are chewy in the center. Get the cold milk and enjoy! This makes a big batch.


4 1/2 cups flour 1/2 tsp. Vanilla
2 tsp. Ground ginger 1 1/2 cups BUTTER CRISCO, a must
2 tsp. Baking soda 2 cups sugar
1 1/2 tsp. Ground cinnamon    2 eggs
1/4 tsp. Ground cloves 1/3 cup honey
1/4 tsp. Salt 2 Tbls. light molasses
1/3 cup currants 1 tsp. Vanilla
1/2 cup water 3/4 cup coarse or granulated sugar

Preheat 350F. Combine currants, water and 1/2 tsp. vanilla. Micro 1 minute. Cool and set aside. Combine all dry ingredients and mix. Set side. Cream Crisco and sugar well. Add eggs and beat until light. Add honey and molasses, and vanilla. Add dry ingredients and blend. Drain currants well and pat dry with paper toweling. Add to dough. Shape into 1 1/2” balls and roll in sugar. Place on ungreased or parchment lined baking sheet. Slightly flatten each cookie. Bake 10-12 minutes or lightly golden brown. Cool on rack. Store airtight. Makes 40 large cookies. These freeze well.

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