5 cups flour
2 cups sugar
3 eggs
3/4 cup milk
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking powder
1 teaspoon nutmeg
1 cup shortening
1 cup lard (or butter)
1 box currants

This is an old and unique recipe; these cookies are baked on a griddle or in a well-seasoned heavy cast iron pan. The original recipe called for lard, but butter may be substituted; in some areas non-hydrogenated lard may be found if your goal is to remain true to tradition.

Sift together dry ingredients. Cream together lard (or butter), shortening (we used butter flavored Crisco) and sugar.

Stir in eggs. Add dry ingredients alternately with milk. Add currants. For extra flavor or variation, 2 teaspoons of vanilla may be added; cinnamon may be substituted for nutmeg, if desired, since nutmeg is an acquired taste.

Roll dough out on a lightly floured work surface and cut with cookie cutters into desired shapes.

Bake on hot griddle or pan over medium high heat until cooked through, adjusting heat as necessary.

Submitted by: CM