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Lemon Currant Cookies

  • yield: Makes about 12 dozen

Ingredients

  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Source
Everyday Food, March/April

Reviews (1)

  • 23 Jul, 2009

    we grow fresh currants.