Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 3 tbsp. dried currants

  3. 2 tbsp. brandy

  4. 6 tbsp. light corn syrup

  5. 1/4 cup brown sugar

  6. 1/4 cup butter

  7. 1 tsp. light molasses

  8. 2/3 cup all purpose flour

Instructions Jump to Ingredients ↑

  1. Combine currants with brandy in a small bowl and let soak. Preheat oven to 350 degrees. Combine corn syrup, sugar, butter and molasses in a medium saucepan. Bring to a boil, stirring to dissolve sugar. Remove pan from heat and let stand 2 minutes. Gradually add flour, whisking until smooth. Stir in brandy-currant mixture. Spoon 1/2 tablespoonfuls of batter onto non-stick baking sheets, spacing 4 inches apart. Bake 5 to 7 minutes until cookies are spread, lacy and golden brown. Cool 1 minute on pans. Transfer cookies to racks and cool completely. Store cookies in an airtight container at room temperature.


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