I used a recipe I found online HERE. "What else is there to do just before your husband is officially nominated for the Presidential Candidate of his party but make a big batch of cookies to pass out at a press preview?" I'm sure it helps to have a few billion in the bank and an army of personal servants. But I digress. . . In the spirit of non-partisanship, I can honestly say these "cookies" are a bitch to make. Granted, I don't have a "skillet" or a "griddle". I had to use a fry pan and my electric stove-top. Either the Romney's private chef slaved over these for a few hours or a staffer ran to MickeyD's in desperation early one morning to dig up some competition for Michelle Obama's shortbread. They're really just improvised pancakes, and taste suspiciously like Mcgriddles (naturally, without the syrupy Aunt Jemima insides).
Make your own with the recipe below. If you don't have a griddle like me, I suggest putting the stove on low. The outside with brown quickly while the inside remains doughy (hence most of my frustration). They also take a looooong time to cook.
- 1 egg
- 1 1/4 c currants
- 1/2 c milk
- 3 1/2 c flour
- 1 c granulated sugar
- 2 tsp nutmeg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 c butter
- Beat the egg with the milk.
- Add currants.
- Sift all other dry ingredients together.
- Work butter into flour and mix until mealy.
- Pour milk and currants over flour and butter mixture all at once and mix well.
- Wrap in wax paper and chill for at least one hour.
- Roll it a little less than half an inch thick — about 3/8 of an inch. - I put the handles of wooden spoons to either wide of the dough to run my rolling pin along them to keep the thickness even - it’s very important not to roll too thin.
- Cut out rounds with cookie cutter.
- Cook on a pancake griddle greased with oil (325 degrees Fahrenheit) on both sides.
- Flip the cookies when you see they are shiny.
- Cook it for less time on the second side - I turned mu cookies over a few times on each side until the centers felt set and not too soft and doughy
- Roll the edges in granulated sugar and let cool.
- Allow to cool before eating (they actually taste better once cooled)