stryck). They are very loose and gooey when baking, prone to burn if not watched, and very, very soft after they've cooled. A troublesome kind of cookie, but worth the trouble. They have a chewy consistency and a thick, malty taste.CURRANT DROPS
(Anna’s Plop Cookies)
1/2 cup shortening
1 cup honey
1 egg
1 1/2 cup whole wheat flour
1/2 tsp soda
1/2 tsp cinnamon
1 tsp coriander
1/4 tsp salt
1/4 tsp ginger
1/2 cup slivered almonds
1 cup dried currants
OVEN 375
Cream together shortening and honey. Add egg and beat. Add flour and spices. Stir in almonds and currants.
Drop from teaspoon at least 2” apart on lightly greased cookie sheet. Bake for 10 minutes. Cookies will be very soft when taken out; wait until cooled to remove from sheet.
Makes up to 40 cookies
