| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 3/4 |
|
Cup plus 1 t half-and half cream |
| 1/3 |
c |
Currants |
| 1 |
lg |
Egg beaten |
| 2 1/4 |
c |
All purpose flour |
| 3 |
tb |
Sugar |
| 1 |
tb |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Butter,; cut up |
INSTRUCTIONS
Heat oven to 375 F. Grease cookie sheet. Combine 3/4 c. cream, currants,
and egg in small bowl. Stir flour, sugar, baking powder and salt in large
bowl. With pastry blender, cut in butter until mixture resembles fine
crumbs. Stir in currant mixture with fork. On floured surface, knead dough
lightly 4 or 5 turns (dough will be sticky). Pat dough 3/4 inch thick. Cut
with floured 1 1/2 inch scalloped cutter and place on prepared cookie
sheet. Reroll and cut scraps. Brush tops with 1 tbsp. cream. Bake 18
minutes, until golden. Makes 32.
Calories ps: 80, Total fat: 4g, Sodium: 114 mg, Cholesterol: 17mg
Posted to EAT-L Digest 24 Aug 96
Date: Sat, 20 Jan 1996 03:08:40 -0500
From: SusanC2552@aol.com
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