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Susan Axelrod

Susan Axelrod's food writing career began in the kitchen; she owned a restaurant and catering business for 15 years before turning to journalism. By day, she is the social media editor for Portland Press Herald. To relax, she bakes, gardens and hikes with her husband and their two dogs, preferably followed by a cocktail or a Maine beer. Susan can be contacted at 791-6310 or On Twitter: @susansaxelrod

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Posted: November 26, 2012

Jennie’s Welsh Cookies

Written by: Susan Axelrod

Submitted by Cindy Bessmer

1-1/4 cup sugar
1/2 cup butter (salted)
1/2  cup shortening (butter flavored Crisco works well)
2 eggs
2 tablespoons milk
4 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 teaspoon nutmeg
1  cup currants (do not substitute raisins – Gram always said they were “too big” for the cookies)

In large mixing bowl, cream sugar with butter and shortening.  Add eggs one at a time, beating well after each addition.  Add milk, flour, baking powder, salt and nutmeg to make a stiff dough.  Fold in the currants.  Dough may be refrigerated at this step if necessary.

Divide the dough into two discs.  Liberally flour your work surface and using a floured rolling pin, roll one disc at a time out to approximately 1/4” thickness.  You may sprinkle a little sugar on the work surface, too.  Use a 2” cookie cutter (or juice glass with 2” opening) to cut out cookies.

Heat your favorite griddle or frying pan on the stovetop burner set to medium.  Cook one cookie to test if the griddle is hot enough – the cookie should rise slightly and turn a nice even brown in approximately 1 – 2 minutes.  If it takes longer than 2 minutes or so, increase the heat slightly.  Flip the cookie and cook the other side – this should also take about 2 minutes.  When the griddle is the correct temperature, add as many cookies as you can comfortably fit onto the griddle and still flip them easily.  Gram’s cast iron fry pan could comfortable cook 7 cookies at a time.  If necessary, slide cookies around so all of them cook evenly.  When cookies are beautifully brown on both sides, use a spatula to move them to a cooling rack.

This recipe yields 4 – 5 dozen little cookies.  When cooled completely, store in an airtight tin.  Or just grab a couple and enjoy with a cup of tea like Jennie did!

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