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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 24 |
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Something different from the March, 1974 issue of Gourmet Magazine. Ingredients:
1 cup flour |
1/2 teaspoon baking soda |
1/4 teaspoon cinnamon |
1/4 teaspoon salt |
1/2 cup dried currant |
1/2 cup beer |
1/4 cup butter |
1/2 cup light brown sugar, firmly packed |
1 egg |
1 egg yolk |
1/2 teaspoon vanilla |
Directions:
1. Preheat oven to 350°F.
2. Sift flour, baking soda, cinamon and salt together and set aside.
3. Heat beer in a small saucepan over medium-low heat.
4. Add currants and simmer for 5 minutes.
5. Cool and drain, reserving 3 tablespoons liquid.
6. Beat butter, brown sugar, egg and egg yolk together until fluffy.
7. Stir in flour mixture, reserved beer, and vanilla.
8. Drop by teaspoonfuls 2 apart on greased baking sheets.
9. Bake for 12 minutes, or until lightly browned around the edges.
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