Kathryn, I didn’t see your post asking for Thanksgiving recipes until now, because I was so busy preparing my completely preassembled Thanksgiving meal that I bought from a company that specializes in meals for people like me who are way too busy to make a meal, but too proud to admit it. I flew home on Wednesday night and had my entire family over for a Thursday morning for Thanksgiving Day festivities. Thanks to Super Suppers in Franklin, Tenn., I looked as if I really had slaved over the stove for a week.

At any rate, someone forwarded me an old article in Yankee magazine about Mrs. Ann Romney’s favorite recipe for Welsh cakes.

· 1 egg
· 1-1/4 cups of currants
· 1/2 cup of milk
· 3-1/2 cups of flour
· 1 cup of sugar
· 2 teaspoons of nutmeg
· 1/2 teaspoon of baking powder
· 1/2 teaspoon of baking soda
· 1/4 teaspoon of salt
· 1 cup of butter

Beat egg with milk. Add currants. Sift all 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 at least one hour. Roll it a little less than half an inch thick — actually about 3/8 of an inch. You may think this is too precise, but it’s very important not to roll too thin! Cut with cookie cutter. Cook on a pancake griddle greased with oil (325 degrees) on both sides. Flip the cookies when you see they are all shiny. Cook it for less amount of time on the second side. Roll in granulated sugar, and let cool. Resist the urge to eat them right out of the oven — these are the only cookies that taste better cooled.

(Why does she have a family recipe for Welsh cakes? Her own grandfather immigrated to America in 1929 after being injured as a boy in the coal mines in Wales.)

If any of you try to create these delicacies, please send a note with a photo. Let us know how they are!