Chopped raisins can replace the currants, which are actually very small raisins.
Everyday Food, March/April 2003
- Prep Time 20 minutes
- Total Time 40 minutes
- Yield Makes 5 dozen
- 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
- 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.
- 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.
- 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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