MARTHA STEWART'S LEMON-CURRANT COOKIES
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.
Provided by Ina Pickle
Categories Drop Cookies
Time 40m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. 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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Mahad Malik
[email protected]These cookies look so delicious! I'm definitely going to try this recipe this weekend.
Kabir Ahmmad
[email protected]I'm allergic to currants. Do you think I could substitute another dried fruit, like raisins or cranberries?
Ranjit King
[email protected]I'm not a big fan of lemon desserts, but these cookies look so good that I might have to give them a try.
Imtiaz Raza
[email protected]These cookies sound amazing! I love the combination of lemon and currants.
Sharky Lomeli
[email protected]I've never made lemon currant cookies before, but I'm definitely going to try this recipe. It looks delicious!
Amed Hernandez
[email protected]These cookies are a bit dry. I think I'll add a little more butter next time.
JOEL MOMANYI
[email protected]I'm allergic to nuts, so I used sunflower seeds instead of walnuts. The cookies turned out great!
Clarence Logue
[email protected]These cookies are a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Yolandi Filander
[email protected]I'm not a huge fan of currants, so I omitted them from the recipe. The cookies were still delicious.
By Jani 4u
[email protected]These cookies are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious!
Wahab Akolade
[email protected]I love the glaze on these cookies. It adds a nice crunch and sweetness.
Rajive Palmer
[email protected]These cookies are a great way to use up leftover lemon zest. I always have some on hand, so it's nice to have a recipe that uses it up.
Ulices Alvarado
[email protected]I've made these cookies several times now, and they always turn out perfect. They're the perfect cookie for any occasion.
Sofia Singh
[email protected]These cookies are a bit too tart for my taste, but I think that's just a personal preference. I might try adding more sugar next time.
Abidadnan Abidadnan
[email protected]These cookies are so easy to make. I love that I can whip up a batch in just a few minutes.
Rifat ff
[email protected]I'm not usually a fan of lemon desserts, but these cookies changed my mind. They're perfectly balanced and not too sweet.
Jaan Muneeb
[email protected]These cookies were a hit at my party! Everyone loved the unique flavor and the beautiful glaze.
Natamba Joan
[email protected]I love the combination of lemon and currants in these cookies. They're so refreshing and flavorful.
Sean Allian Ajissah
[email protected]These lemon currant cookies are a delightful treat! The citrusy flavor of the lemon zest and the tartness of the currants complement each other perfectly. The cookies have a soft and chewy texture, and the glaze adds a nice finishing touch.