Lemon Currant Cookies are not too sweet. But sweet enough to balance the tartness of the lemon.
Grown ups may appreciate the flavor more than children. Though I wouldn't be surprised if a kid made off with a cookie or two.
Lemon Currant Cookies
Text and Photo by Jac Kyles Baker
Makes 18 cookies
Ingredients
1 1/4 cup all purpose flour
1/3 cup powdered sugar
2 TB granulated sugar
1/3 cup currants, soaked and drained*
4 TB salted butter, softened**
2 TB vegetable oil
1 TB fresh lemon juice
1 tsp lemon zest
granulated sugar for sprinkling (optional)
Preparation
In a large bowl, whisk together flour and powdered sugar.
Whisk butter and oil together. Stir in lemon juice and lemon zest.
Stir into flour and powdered sugar mixture until a soft dough forms. Mix in currants. Pat or roll dough into an 8 inch circle. Refrigerate for at least 30 minutes.
Cut out 1 1/2 inch circles. Gather dough scraps and pat or roll to use all the dough. Place 6 cookies in a circle around the edges of parchment paper or microwave safe plate.
Microwave on HIGH in 20 second intervals until cookies are firm but still soft. Do not microwave for more than 45 seconds or cookies will burn. Reduce cooking time for fewer than 6 cookies.
Carefully remove cookies form microwave. Cool on a wire rack.
Repeat with the rest of the dough.
Store cookies in an airtight container.
Cook's Notes
* Add currants to a small bowl and cover with water. Soak until currants rehydrate. Skip this step if your currants aren't hard and dry.
** If using unsalted butter, add 1/4 tsp salt.