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Currant Cookies recipe

When a Black Corinth grape is dried itbecomes a ‘currant’. Use them as you would raisins. In this recipethey are the final touch to a flaky, lemon-scented crust.

Recipe: Currant Cookies

1 cup butter, softened
1 cup granulated sugar
1 teaspoon grated lemon peel
3 large eggs
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
2/3 cup chopped currants
1/2 cup sliced almonds

  • Preheat oven to 350°F (175°C).Lightly grease 2 jelly roll pans.
  • In a large bowl beat butter until soft;add sugar and lemon peel, beating until fluffy. Add eggs, oneat a time, beating well after each.
    In a separate bowl stir together flour and baking powder; addto egg mixture, beating until well mixed.
  • Press dough mixture into the pans; sprinklewith currants and almonds. Press into dough.
  • Bake for 13 to 15 minutes or until edgesbegin to appear dry. Remove from oven, cut into diamond shapes;cool on wire racks.

    Makes 48 cookies.

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  • Comments

    1 Comment


    I was first introduced to these Currant Cookies thanks to a friendship I’ve known all of my life, a friendship of my mother’s that has been passed down to the next generation. Can’t find currants?

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