LEMON-CURRANT COOKIES
Chopped raisins can replace the currants, which are actually very small raisins.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 40m
Yield Makes 5 dozen
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 46 g, Fat 2 g
RED CURRANT COOKIES
From Oetker Baking is Fun. Use other jams than red currant if you wish. The number of cookies you end up with will depend on how thick or thin the dough is rolled out. In Switzerland these cookies would be called Spitzbuben
Provided by Dreamer in Ontario
Categories Dessert
Time 1h10m
Yield 60-79 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350 f.
- Grease a baking sheet.
- Sift flour onto a pastry board and make a well in the centre.
- Add sugar, vanilla sugar and egg yolks to well.
- Mix a small amount of flour into the ingredients in the well to make a thick paste.
- Cut cold butter into small pieces over the flour mixture.
- Working quickly and starting from the centre, work all the ingredients together to make a smooth dough.
- Chill dough for 1/2 hour.
- Roll out dough on a lightly floured surface to a 3mm (1/8 ") thickness.
- Cut into 5 cm (2 ") rounds.
- Cut 3 small holes using a floured thimble, in half of the cut out rounds, or use a smaller cookie cutter to cut a hole in the centre (you can use linzer cookie cutters if you have them).
- Place on prepared baking and bake on middle rack of oven for 10 to 12 minutes or until light golden brown.
- Cool cookies.
- Spread jam on the solid rounds and cover with the cut out rounds.
- Dust with the icing sugar while the cookies are still warm (easiest way is to dip cut out cookie into icing sugar before placing on top of jam layer.
Nutrition Facts : Calories 101.4, Fat 5.7, SaturatedFat 3.5, Cholesterol 25.3, Sodium 48, Carbohydrate 11.3, Fiber 0.3, Sugar 3.7, Protein 1.2
CURRANT AND SPICE OATMEAL COOKIES
Provided by Sally Siegel
Categories Cookies Mixer Dessert Bake Currant Dried Fruit Oat Spice Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 45 cookies
Number Of Ingredients 12
Steps:
- Whisk eggs and vanilla in small bowl to blend. Mix in dried currants; cover and let stand at room temperature 1 hour.
- Preheat oven to 350°F. Butter and flour 3 large baking sheets. Sift flour, baking soda, salt, and spices into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add sugar and beat until smooth. Add currant mixture and beat to blend. Stir in flour mixture. Mix in oats. Drop batter by level tablespoonfuls onto prepared sheets, spacing 1 1/2 inches apart. Using moistened fingertips, flatten cookies slightly. Bake 1 sheet at a time until cookies are golden brown, about 12 minutes. Cool on sheets.
CURRANT COOKIES
These cookies were a staple at my Grandmother's house during the holidays. They are sort of like a scone, a dry cookie that is great with milk or coffee.
Provided by starryangel777
Categories Dessert
Time 27m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees fahrenheit.
- Beat egg and milk together set aside.
- Sift flour, baking powder, salt, nutmeg and sugar together.
- Cut in margarine until the mixture is crumbly; add the egg/milk mixture.
- Mix in currants.
- Roll dough on floured surface to about a 1/2 inch thick.
- Cut with round cookie cutter.
- Place cookies on an ungreased baking pan.
- Bake for approximately 12 minutes or until the tops are golden brown.
- After removing cookies from the oven, while they are still hot, sprinkle tops with sugar to taste.
RED CURRANT JELLY THUMBPRINT COOKIES
These are delicious cookies. They have been a family favorite for years. My daughter used to to love help make them at christmas time. We always used chocolate or coffee icing instead of the jam or jelly. They are great with a cup of coffee.
Provided by Barb G.
Categories Dessert
Time 1h
Yield 42 cookies
Number Of Ingredients 8
Steps:
- In large bowl of an electric mixer, beat butter and sugar until creamy.
- Separate eggs.
- Place whites in a small bowl, lightly beat; set aside.
- Add egg yolks and vanilla to butter mixture.
- Beat well.
- In another bowl, stir together flour and salt.
- Gradually add flour & salt to butter mixture, Blending thoroughly.
- With your hands, roll dough into balls about 1-inch diameter.
- Dip each ball in eggs whites, then roll in finely chopped walnuts to coat.
- Place on greased baking sheets,spacing 1 inch apart.
- With your thumb or the tip of a spoon (I use my thumb), make an indentation inthe center of each ball.
- Neatly fill each indentation with 1/4 teaspoon jelly or jam.
- (If using icing fill each cookie after baking.) Bake in a 375° oven for 12-15 minutes or until lightly browned.
- Let cool on baking sheets for about 1 minute, then transfer to rack and let cool completely.
- This is when I fill each with icing.
Nutrition Facts : Calories 110.7, Fat 7.4, SaturatedFat 3.1, Cholesterol 20.5, Sodium 57.2, Carbohydrate 9.9, Fiber 0.5, Sugar 3.5, Protein 1.8
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