Lemon Currant Cookies Recipes

LEMON-CURRANT COOKIES

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.

EASY LEMON CURRANT COOKIES

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.

LEMON CURD COOKIES

Steps:

• Cream butter and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in pecans. Divide dough in half; shape into logs. Wrap each in plastic. Refrigerate until firm, 1-2 hours., Preheat oven to 350°. On a floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 3-in. fluted round cookie cutter. With a floured 1/2-in. round cookie cutter, cut out centers of half the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets. Bake until lightly browned, 10-12 minutes. Remove to wire racks to cool., For filling, combine sugar, cornstarch and salt in a small saucepan. Stir in lemon juice until smooth. Over medium heat, cook and stir until slightly thickened and bubbly, about 2 minutes. Stir a small amount of hot mixture into egg yolks. Return all to pan. Bring to a gentle boil, stirring constantly until mixture reaches 160° and coats the back of a metal spoon, about 2 minutes longer. Remove from heat; stir in butter and lemon peel. Pour into a bowl; cover surface with plastic wrap. Chill 2-3 hours (mixture will be thick)., Spread 1 tablespoon filling on bottoms of solid cookies; top with window cookies, pressing down lightly. Sprinkle with confectioners' sugar. Refrigerate.

LEMON-CURRANT CREAM SCONES

Steps:

• Heat oven to 400°F. Lightly grease cookie sheet with shortening or spray with cooking spray.
• In large bowl, mix flour, granulated sugar, baking powder and salt with fork. Mix in currants and 1 teaspoon lemon peel. Add whipping cream all at once; stir just until dry ingredients are moistened.
• On floured surface, gently knead dough 6 or 7 times or until smooth. Pat dough 3/4 inch thick. Cut with 2-inch round cutter. Place 2 inches apart on cookie sheet.
• Bake 12 to 15 minutes or until light golden brown. Cool 15 minutes. Meanwhile, in small bowl, stir powdered sugar and enough lemon juice until smooth and thin enough to drizzle. Drizzle over scones. Top with additional lemon peel. Serve warm.

LEMON CURRANT COOKIES

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.

MARTHA STEWART'S LEMON-CURRANT COOKIES

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 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.

CURRANT COOKIES

Steps:

• In a large bowl, stir together the flour, sugar, baking powder and nutmeg. Cut in shortening using a pastry cutter until the mixture is crumbly. Add enough milk to the eggs to make 1 full cup. Stir into the flour mixture. Mix in currants. Cover and chill in the refrigerator for 1 hour.
• Preheat a griddle to medium high heat and lightly oil. On a floured surface, roll out the dough to 1/4 inch thickness and cut into circles using a cookie cutter.
• Fry cookies on both sides until golden. Cool on wire racks.

CURRANT COOKIES

Steps:

• In a bowl, combine the butter and sugar. Use a wooden spoon or rubber spatula to beat together until light and fluffy. Beat in the salt and vanilla until well mixed. Add the egg whites gradually, beating thoroughly after each addition to incorporate fully. Gently mix in the flour to create a smooth batter. Stir in the currants, distributing them evenly. Cover with plastic wrap and refrigerate for 30 minutes, or until the batter has firmed up and is easier to manipulate.
• Position a rack in the middle of the oven and preheat to 375°F. Line 2 baking sheets with parchment paper.
• Use 2 demitasse spoons (or other small spoons) to shape the cookies. Scoop up about 1 teaspoon of batter with 1 spoon and slide it off with the other spoon onto the baking sheet. As you work, space the cookies about 2 inches apart. Do your best to create marble-sized mounds.
• Bake the cookies, 1 sheet at a time, for 12 to 13 minutes, or until the edges are brown and the centers are pale yellow. Remove from the oven and let cool on the pan for 5 minutes. Transfer the cookies to racks to finish cooling and crisping before serving. Store any left over cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.