1/1 Photo of Martha Stewart's Lemon-Currant Cookies
Ina Pickle's Note:
When a Black Corinth grape is dried, it becomes a 'currant'! These cookies are from Martha Stewart's Everyday Food website. They have such great flavor. Her recipe says to bake for 20 minutes but I found that mine browned around the edges in 10 minutes. I posted her recipe as written but just wanted to let you know to start checking at 10 minutes.
My Private Note
Units: US | Metric
- 1Preheat oven to 350 degrees F. Generously butter two baking sheets, or line them with parchment paper.
- 2Combine the butter and sugar in a mixing bowl; beat until light and fluffy. Beat in sour cream and egg.
- 3In 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.
- 4Stir in currants and lemon zest.
- 5Drop 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.
- 6Let cool 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.
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Nutritional Facts for Martha Stewart's Lemon-Currant Cookies
Serving Size: 1 (11 g)
Servings Per Recipe: 60
- Amount Per Serving
- % Daily Value
- Calories 44.5
- Calories from Fat 16
- Total Fat 1.8 g
- Saturated Fat 1.1 g
- Cholesterol 8.0 mg
- Sodium 13.2 mg
- Total Carbohydrate 6.6 g
- Dietary Fiber 0.1 g
- Sugars 4.1 g
- Protein 0.5 g