Martha Stewart's Lemon-Currant Cookies

Submitted by Ina Pickle

"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."

 

• Ready In: 40mins
• Ingredients: 9
• Yields: 5 dozen
• Serves: 60

ingredients

• 1⁄2 cup 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 currant
• 1 tablespoon grated lemon zest

directions

1. Preheat oven to 350 degrees F. Generously butter two baking sheets, or line them with parchment paper.
2. Combine the butter and sugar in a mixing bowl; beat until light and fluffy. Beat in sour cream and egg.
3. 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.
4. Stir in currants and lemon zest.
5. 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.
6. Let cool 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.

Reviews

[Spongebob Chefpants]

These were so good and chewy!! I love the currant and lemon together. They were light and delicious, mmmmm!