LEMON CURRANT COOKIES

(reminiscent of the flavor of an old-fashioned pound cake)

Ingredients:

1/2 cup butter or margarine
2 teaspoons lemon juice
1/2 cup granulated sugar
1 cup all-purpose flour
1 egg
1/4 teaspoon baking soda
1 egg yolk
1/4 cup dried currants
1 teaspoon grated lemon rind
Makes 3 1/2 to 4 dozen cookies

Preparation:

1. Cream butter and sugar together until light and fluffy.

2. Beat in egg and egg yolk. Mix thoroughly. Add lemon rind and lemon juice.

3. Combine flour and baking soda. Mix into butter mixture until dough forms. Stir in currants. Refrigerate 30 minutes.

4. Drop by teaspoons onto a lightly greased cookie sheet, leaving about 2 inches between cookies.

5. Bake at 375 degrees for 10 to 12 minutes until edges brown. Cool on sheet for a minute before removing to a rack to cool.

6. Store in tin.

MICROWAVE INSTRUCTIONS:

1. Cream butter and sugar together until light and fluffy.

2. Beat in egg and egg yolk. Mix thoroughly. Add lemon rind and lemon juice.

3. Combine flour and baking soda. Mix into butter mixture until dough forms. Stir in currants. Refrigerate for 30 minutes.

4. Drop by scant teaspoons onto a lightly greased microsafe cookie sheet, leaving about 2 inches between cookies.

5. Microwave at HIGH power for 3 minutes.

6. Cool on sheet for a minute before removing to a rack to cool. Serve.

Tips: For best shape, drop cookies onto cooled baking sheets. That prevents excessive spreading.

Judy Crisci