Pennsylvania dutch christmas cookies
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Other recipes for this soft, almost biscuit-like cookie call for sour cream or buttermilk, which blogger Irvin Lin writes was a smart way for bakers in Pennsylvania Dutch country to use up soured milk. Though this version has neither, its straight-laced comforts are brightened by currants and a bit of lemon juice and zest, and a lashing of sweet glaze, which is all they need. Recipe adapted slightly from Gregg R. Glilespie's <strong><a href="http://www.amazon.com/1001-Cookie-Recipes-Collection-Everything/dp/1884822355?tag=food52-20">1001 Cookie Recipes</a></strong> (Black Dog & Leventhal Publishers, 1995).
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