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Lemon-Currant Cookies




Source of Recipe


martha stewart


Recipe Introduction


Chopped raisins can replace the currants, which are actually very small raisins.


List of Ingredients




1/2 cup (1 stick) unsalted butter, softened, plus more for baking sheets
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 currants
1 tablespoon grated lemon zest


Recipe



1. Preheat oven to 350°. 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.

2. 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.

3. 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.

Per serving: 46 calories; 2 grams fat; 0.5 gram protein; 6.7 grams carbohydrates (per cookie)

Note: Lemon zest, orange zest: Remember to zest only the outer layer of the skin: The white pith has an unpleasant bitter flavor. One tablespoon of lemon zest in a batch goes a long way: Each delicate silver-dollar-size cookie bursts with a refreshing lemon flavor.