MARTHA STEWART'S LEMON CURRANT COOKIESClick here for a picture Print

Ingredients:
1/2 Cup (1 stick) Unsalted Butter, Softened
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 Currents
1 Tablespoon Grated Lemon Zest

Directions:
1) Preheat oven to 350 degrees. Generously butter 2 baking sheets or line with parchment paper

2) Combine butter and sugar in mixing bowl. Beat until light and fluffy. Beat in sour cream and egg.

3) In separate bowl, whisk together flour, baking powder and salt. Gradually beat dry ingredients into butter mixture until well combined. Stir in currants and lemon zest.

4) For small cookies drop heaping teaspoonfuls of dough onto prepared baking sheet. Use tablespoon for larger cookies. Bake until cookies are puffed and golden around edges, about 20 minutes. Let cool 5 minutes on baking sheet before transferring to wire racks for cooling.

Chill dough slightly before spooning to make it easier. Parchment paper works best.

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