It’s about giving thanks for the harvest, which is truly in it’s prime in October. I love it because it is the one holiday of the year in this country that isn’t wrapped up in commercialism. Oh it’s there alright, but it’s minimal compared to Easter, Halloween, Valentine’s and the mother of all commercial holidays, Christmas. There’s no gift buying frenzy… it’s just good food, family, and friends. I’m all over that!
I have two turkey dinners to go to this weekend and tomorrow I’m going to make fresh homemade bread which one must have to eat the turkey sandwiches. Actually… ok… here’s what it comes down to. I love Thanksgiving specifically for the leftover turkey sandwiches. We could skip the whole dinner thing and go straight to the sandwiches. I’m totally cool with that. Totally.
And so, even though it has nothing to do with Thanksgiving, other than I’ll be eating them, I’ll leave you with a recipe for one of my all time favourite cookies that I’ve been making since I was a teenager. What hostess wouldn’t love you showing up with a little box of these for after dinner treats? They’re packed with itty bitty currants and are so soft and chewy that you can’t possibly eat just one. Go on, I dare you…
That’s it for me. I’m taking a very needed computer break this long weekend starting right now. Happy Thanksgiving everyone!
- 1 cup butter
- ½ cup sugar
- ½ cup firmly packed brown sugar
- 2 eggs
- 1 tsp fresh lemon juice
- 1¾ cups flour
- ¼ tsp salt
- 2 cups currants
- Preheat oven to 350F
- cream butter until very light and fluffy
- beat in both sugars and keep beating till the mixture returns to fluffy
- add eggs and lemon juice and mix till blended in
- in a separate bowl sift together flour and salt
- add flour mixture to butter mixture until well mixed
- add currants and stir in by hand if you’re using an electric mixture
- drop by heaping teaspoon onto a prepped baking sheet
- bake for 15 minutes or until golden around the edges