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
EASY LEMON CURRANT COOKIES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 12 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. In the bowl of an electric mixer fitted with a paddle attachment, or using a hand mixer, beat the butter and sugar until combined. Add egg and beat to combine. Beat in sour cream.
- In a medium bowl, whisk the flour, baking powder, and salt. Add the currants and lemon zest, and stir to combine. Add to butter mixture, beating to combine.
- Drop dough by level teaspoons onto cookie sheets. Leave 1 1/2 inches between cookies. Bake until puffed, and golden around edges, about 15 minutes. Cool 5 minutes and remove to rack to cool completely.
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.
LEMON CURRANT COOKIES
Such a delightful cookie; One tablespoon of lemon zest in a batch goes a long way; Each delicate silver-dollar-size cookie bursts with a refreshing lemon flavor. Chopped raisins can be replaced for the currants, which are actually very small raisins!!
Provided by Chef mariajane
Categories Drop Cookies
Time 20m
Yield 60 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°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.
- 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 the curants and lemon zest.
- Drop heaping teaspoonfuls of dough about 1 2/2 inches apart onto prepared baking sheets. Bake until cookies are puffed and golden around the edges, about 20 minutes. Let cool for 5 minutes on baking sheets, before transferring cookies to wire racks to cool.
Nutrition Facts : Calories 44.6, Fat 1.9, SaturatedFat 1.1, Cholesterol 8, Sodium 13.2, Carbohydrate 6.7, Fiber 0.2, Sugar 4.2, Protein 0.5
LEMON CURRANT BISCUITS
Make and share this Lemon Currant Biscuits recipe from Food.com.
Provided by Karin...
Categories Dessert
Time 30m
Yield 30 biscuits, 15 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter and sugar.
- Add egg and mix well.
- Add grated lemon rind and dry ingredients.
- Add currants.
- Roll teaspoonfuls of mixture into balls and place on lightly greased baking tray.
- Press balls lightly with fork.
- (dip fork in flour and shake off excess).
- Bake 180'-190'C (Gas mark 4) for about 15-20 minutes- or until they are just slightly golden in colour- not browned.
LEMON-CURRANT MACAROONS
Steps:
- Whisk 3 egg whites, 3 tablespoons sugar and a pinch of salt until frothy. Stir in 3 cups shredded coconut, 1/3 cup currants and 1 teaspoon lemon zest. Drop by packed tablespoonfuls onto an oiled baking sheet. Bake at 325 degrees F until golden, 25 to 30 minutes. Let cool, then dip in melted chocolate.
DOUBLE GINGER SCONES
Crystallized ginger adds spice to this brunch staple. If you can't find currants, you can substitute raisins in these double ginger scones.
Provided by Jessie Sheehan
Yield Makes 7 jumbo scones
Number Of Ingredients 13
Steps:
- Heat the oven to 375°F. Line a baking sheet with parchment paper.
- To make the scones, whisk together the flour, brown sugar, baking powder, ginger, and salt in a large bowl. Rub the butter into the flour mixture with your fingers until the butter is crumbly and pea-sized. Add the currants and crystallized ginger and toss to combine. Whisk together the cream, vanilla, and egg in a 2-cup glass measuring cup and pour over the dry ingredients. Gently stir with a flexible spatula until the loose bits of flour just disappear.
- Divide the dough into 7 balls (about ½ cup each) with a portion scoop or a ½-cup dry measure, and evenly place them on the prepared baking sheet. The dough will be sticky.
- To make the egg wash, whisk together the egg and salt in a small bowl and brush onto the scones. Sprinkle the scones with the turbinado sugar.
- Bake for 22 to 27 minutes, rotating at the halfway point, until the scones are nicely browned and a wooden skewer inserted into the center of one comes out clean. Remove from the oven and let them cool on the pan for about 5 minutes before serving. Do ahead: The scones are best the day they are made but will keep in an airtight container on the counter for up to 3 days.
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.
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