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Lemon-Currant Cookies

Lemon-Currant Cookies

Chopped raisins can replace the currants, which are actually very small raisins.

Everyday Food, March/April 2003 http://www.marthastewart.com/332629/lemon-currant-cookies
4
Rated
80100(8)8
  • Prep Time 20 minutes
  • Total Time 40 minutes
  • Yield Makes 5 dozen

Ingredients

    • 1/2 cup (1 stick) unsalted butter, softened, plus more for baking sheets
    • 1 cup sugar
    • 1/4 cup sour cream
    • 1 large egg
    • 1 1/2 cups all-purpose flour
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/2 cup dried currants
    • 1 tablespoon grated lemon zest

Directions

  1. Preheat oven to 350 degrees. Generously butter two baking sheets, or line them with parchment paper. Combine the butter and sugar in a mixing bowl; beat until light and fluffy. Beat in sour cream and egg.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually beat the dry ingredients into the butter mixture until they are well combined. Stir in currants and lemon zest.
  3. Drop heaping teaspoonfuls of dough about 1 1/2 inches apart onto prepared baking sheets. Bake until cookies are puffed and golden around the edges, about 20 minutes. Let cool 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.

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