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."
 
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photo by Ina Pickle photo by Ina Pickle
photo by Ina Pickle
Ready In:
40mins
Ingredients:
9
Yields:
5 dozen
Serves:
60
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ingredients

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directions

  • 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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Reviews

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

I love to collect recipes and try new foods. I would love for my taste buds to experience a new flavor each time I taste something! I love interesting flavor combinations so I try to find those types of recipes here on Recipezaar. Also love just good 'ole country, Southern cooking. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">
 
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