Currant cookies - Kúrenukökur
375 g butter, softened
375 g sugar
7 eggs, yolks and whites separated
a few drops of lemon essence
500 g flour
Currants, chopped blanched almonds, extra sugar (no amounts are given in the original recipe)
Cream sugar and butter, then add the egg yolks one by one, mixing well in between. Gradually add the flour, then the lemon essence. Whip the whites separately until stiff and fold into the dough.
Put the doughonto a baking sheet and spread evenly over the sheet, using a spatula. Sprinkle a mixture of currants, almonds and sugar on top. Bake at about 180°C until golden and cut into squares while still warm.