1. Into large bowl, measure 1-1/2 cups sugar and remaining ingredients except currants. With mixer at medium speed, beat ingredients until well mixed, occasionally scraping bowl with rubber spatula. Stir in currants. Cover; refrigerate overnight.
2. Preheat oven to 375F. On lightly floured board, with floured rolling pin, roll dough as thin as possible; lightly sprinkle with sugar.
3. With pastry wheel or knife, cut dough into 2-inch diamond; place on cookie sheets.
4. Bake 8 minutes or until very lightly browned.
5. With pancake turner, remove cookies to wire racks and allow to cool completely.
Calories From Fat 16 Total Fat 1 Carbohydrates 3 Calories 31
Calcium 1 Sodium 17 Vitamin A 53 Cholesterol 4
This recipe has been added to the following public cookbooks:
Roxann's Greatest meals
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