Lemon Currant Cookies
- Yield: Makes about 12 dozen
Source: Everyday Food, March/April
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 1 large egg
- 1/2 cup sour cream
- 3 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup currants
- 2 tablespoons freshly grated lemon zest
Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. In the bowl of an electric mixer fitted with a paddle attachment, or using a hand mixer, beat the butter and sugar until combined. Add egg and beat to combine. Beat in sour cream.
In a medium bowl, whisk the flour, baking powder, and salt. Add the currants and lemon zest, and stir to combine. Add to butter mixture, beating to combine.
Drop dough by level teaspoons onto cookie sheets. Leave 1 1/2 inches between cookies. Bake until puffed, and golden around edges, about 15 minutes. Cool 5 minutes and remove to rack to cool completely.