Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Lemon-Currant Cookies 3.2 (29) 14 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 40 mins Yield: 5 dozen Chopped raisins can replace the currants, which are actually very small raisins. Ingredients ½ cup (1 stick) unsalted butter, softened, plus more for baking sheets 1 cup sugar ¼ cup sour cream 1 large egg 1 ½ cups all-purpose flour ¼ teaspoon baking powder ¼ teaspoon salt ½ cup dried currants 1 tablespoon grated lemon zest Directions 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. Cook's Notes Remember to zest only the outer layer of the skin: The white pith has an unpleasant bitter flavor. Rate it Print