Currant Cookies

1 1/2c. flour
3/4 c. confectioners sugar
1/2 c. margarine
1/2 tsp. baking powder
1/4 c. currants
3/4 tsp. lemon rind
1/8 tsp. salt
1/2 tsp. vanilla
1 egg

Cream sugar and margarine, add vanilla and lemon rind. Sift dry ingredients and gradually add to creamed mixture. Stir until well blended then add currants.

Refrigerate for 1 hour.

Roll 1/8 inch thick, cut with 2 1/2 inch cutter. Bake at 375 degrees for 7-8 minutes or until lightly browned.

 

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