Best Currant Cookies Recipes

CURRANT AND SPICE OATMEAL COOKIES

Steps:

• Whisk eggs and vanilla in small bowl to blend. Mix in dried currants; cover and let stand at room temperature 1 hour.
• Preheat oven to 350°F. Butter and flour 3 large baking sheets. Sift flour, baking soda, salt, and spices into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add sugar and beat until smooth. Add currant mixture and beat to blend. Stir in flour mixture. Mix in oats. Drop batter by level tablespoonfuls onto prepared sheets, spacing 1 1/2 inches apart. Using moistened fingertips, flatten cookies slightly. Bake 1 sheet at a time until cookies are golden brown, about 12 minutes. Cool on sheets.

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.

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.

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.

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.

NANA'S WELSH CURRANT COOKIES (FRYING PAN COOKIES)

Steps:

• Heat frying pan to 350°F.
• Beat together 2 eggs and 6 Tbsps Milk.
• Add dry ingredients & shortening in a mixing bowl, blend well.
• Add Egg and Milk mixture to dry ingredients, stir until well mixed.
• Place plastic on bowl to cover dough & chill dough in refrigerator about 2 hours.
• On floured board, roll dough in 4 parts to 1/4" thickness.
• Cut shapes with floured glass or cookie cutter.
• Fry in electric fry pan until golden.

CURRANT COOKIES

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.

CURRANT NUT DROP COOKIES

Steps:

• In a small bowl, soak currants in 1/2 cup of hot water until swollen; drain and set aside. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the 1 teaspoon vanilla. Combine the flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the buttermilk. Fold in the chopped walnuts and dried currants. Drop by rounded spoonfuls onto the cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. When the cookies are cool, frost with the brown butter frosting.
• To make the frosting: Melt butter in a small saucepan over medium hat until golden brown. Stir in the 1/4 cup of water and 1/2 teaspoon vanilla. Beat in the confectioners' sugar 1/2 cup at a time until icing is of a spreadable consistency.

VEGAN CRANNBERRY CURRANT OATMEAL COOKIES

Steps:

• preheat oven to 350 degrees.
• oil baking sheets.
• mix together flour, baking powder, cinnamon and salt in a bowl.
• set this bowl aside for the moment.
• mix together margarine (softened), sugar, soy milk, and egg replacement in another, larger, bowl.
• add the first bowl to the second along with the oats, crannberries, and currants.
• Drop cookies by the spoonful onto baking sheets about 2 inches apart.
• Bake for about 12-15 minutes.
• note: You can use any number of things for the egg replacement but i used:.
• 1/4 cup applesauce (cinnamon or plain) plus 1/2 teaspoon baking powder to replace one egg.
• If you prefer to use Ener-G or something else, just use egg replacement for 2 eggs.
• Also, you can use any kind of applesauce but i think cinnamon tastes best.

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.

RED CURRANT JELLY THUMBPRINT COOKIES

Steps:

• In large bowl of an electric mixer, beat butter and sugar until creamy.
• Separate eggs.
• Place whites in a small bowl, lightly beat; set aside.
• Add egg yolks and vanilla to butter mixture.
• Beat well.
• In another bowl, stir together flour and salt.
• Gradually add flour & salt to butter mixture, Blending thoroughly.
• With your hands, roll dough into balls about 1-inch diameter.
• Dip each ball in eggs whites, then roll in finely chopped walnuts to coat.
• Place on greased baking sheets,spacing 1 inch apart.
• With your thumb or the tip of a spoon (I use my thumb), make an indentation inthe center of each ball.
• Neatly fill each indentation with 1/4 teaspoon jelly or jam.
• (If using icing fill each cookie after baking.) Bake in a 375° oven for 12-15 minutes or until lightly browned.
• Let cool on baking sheets for about 1 minute, then transfer to rack and let cool completely.
• This is when I fill each with icing.

OATMEAL CURRANT COOKIES

Steps:

• Preheat the oven to 350 degrees.
• Lightly grease baking sheets.
• Toss the oats, flour cinnamon, and baking soda together in a bowl.
• Cream the butter and both sugars together in a mixing bowl until light.
• Beat in the egg and vanilla.
• Then slowly beat in the dry ingredients, then the currants and walnuts.
• Drop the batter by rounded teaspoonfuls, 2 inches apart, onto the prepared baking sheets.
• Bake until golden, about 10 minutes.
• Leave the cookies on the baking sheets for 2 minutes, then transfer them to wire racks to cool.

CURRANT AND MOLASSES SPICE COOKIES

Steps:

• In a bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy and beat in the molasses. Into the bowl sift together the flour, the baking soda, the salt, and the spices, beat the dough until it is combined well, and stir in the currants. Halve the dough and on a sheet of wax paper form each half into an 8-inch log, using the wax paper as a guide. Chill the logs, wrapped in the wax paper, for at least 4 hours or overnight.
• Preheat the oven to 350°F. Cut the logs into 1/4-inch-thick slices with a sharp knife and arrange the slices 2 inches apart on lightly buttered baking sheets. Bake the cookies in batches in the middle of the oven for 10 to 12 minutes, or until they are pale golden. Transfer the cookies to racks and let them cool.

RED CURRANT COOKIES

Steps:

• Preheat oven to 350 f.
• Grease a baking sheet.
• Sift flour onto a pastry board and make a well in the centre.
• Add sugar, vanilla sugar and egg yolks to well.
• Mix a small amount of flour into the ingredients in the well to make a thick paste.
• Cut cold butter into small pieces over the flour mixture.
• Working quickly and starting from the centre, work all the ingredients together to make a smooth dough.
• Chill dough for 1/2 hour.
• Roll out dough on a lightly floured surface to a 3mm (1/8 ") thickness.
• Cut into 5 cm (2 ") rounds.
• Cut 3 small holes using a floured thimble, in half of the cut out rounds, or use a smaller cookie cutter to cut a hole in the centre (you can use linzer cookie cutters if you have them).
• Place on prepared baking and bake on middle rack of oven for 10 to 12 minutes or until light golden brown.
• Cool cookies.
• Spread jam on the solid rounds and cover with the cut out rounds.
• Dust with the icing sugar while the cookies are still warm (easiest way is to dip cut out cookie into icing sugar before placing on top of jam layer.

BOURBON CURRANT COOKIES

Steps:

• Preheat oven to 350 degrees. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add 1 egg, the flour, bourbon, and currants; mix until well combined.
• Roll out dough on a lightly floured work surface to 1/4 inch thick. Cut into desired shapes (such as 2-inch card shapes). Whisk together remaining egg and the cream in a small bowl, and brush cookies with egg wash. Space 1 inch apart on baking sheets lined with parchment paper.
• Bake until pale golden brown, about 12 to 15 minutes. Let cool on sheets on wire racks.

APPLE-CURRANT COOKIES

Steps:

• Heat the oven to 350 degrees. Line a baking sheet with a Silpat nonstick baking mat. Heat cider in a small saucepan to a simmer. Place currants in a bowl; pour warm cider over them. Let plump at least 10 minutes.
• Sift together flour, baking soda, cinnamon, cloves, nutmeg, and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and brown sugar until fluffy. On low speed, add apple butter, and beat until well blended. Add egg, and continue beating until well blended. The mixture will look slightly curdled, but it will pull together when you add the dry ingredients.
• Add the dry ingredients, beating until just combined. Drain currants, discarding cider. Mix in currants and oats until just combined. Using the largest holes on a box grater, shred 1 of the apples directly into the dough, rotating to avoid seeds and core. Stir well to combine.
• Using a 1-ounce scoop, scoop out six cookies about 2 inches apart onto the prepared baking sheet. Core 2 to 3 apples, and, using a Japanese mandoline or a sharp knife, slice thinly. Place a thinly sliced apple ring on top of each cookie. (Repeat with the fourth apple if needed.) Sprinkle the top of each with a pinch of sugar, if desired. Bake in the heated oven until dark brown, 18 to 20 minutes. Repeat with the remaining batter.

CORNMEAL CURRANT CRUNCH COOKIES

Steps:

• Position a rack in the middle of the oven.
• preheat the oven to 350*.line two baking sheets with parchment paper.
• in a medium bowl, stir the flour, cornmeal, baking powder and salt together.set aside.
• in a large bowl, using an electric mixer on medium speed, beat the butter, 3/4 cup of the sugar, and the lemon zest until smooth and creamy -- and the color has lightened slightly.about 1 minute.
• stop the mixer and scrape down the sides of the bowl as needed during mixing.
• add the egg yolks and vanilla and mix until blended -- about 1 minute.
• on low speed, add the flour mixture, mixing just until it is incorporated.
• mix in the currants and chopped pecans.
• spread the remaining 3 tbls sugar on a large piece of parchment or wax paper.using an ice cream scoop with a 1/4 cup capcacity, scoop out portions of dough --
• roll each between the palms of your hands into a smooth ball.then roll each ball in the sugar and flatten to about 3 1/2" circle.and place the cookies about 2" apart on the baking sheets --
• press a pecan half into the center of each cookie, if desired.
• bake one sheet at a time until the bottoms and edges are lightly browned.about 15 minutes.
• cool the cookies for 5 minutes on the baking sheets, then use a wide metal spatula to tansfer them to a wire rack to cool compeltely --
• the cookies can be stored to a tightly covered container at room temperature for up to 3 days.

LEMON CURRANT COOKIES

Steps:

• 1. Preheat oven to 350. Use silpat. In bowl of electric mixer fitted with paddle, beat butter and sugar until combined. Add egg and beat to combine. Beat in sour cream and lemon juice. 2. In a medium bowl, whisk flour, baking powder and salt. Add the currants (or cranberries) and lemon zest, stir to combine. Add to butter mixture, mix to combine (just). 3. Drop by level teaspoons onto cookie sheets. leave 1 1/2 in btw cookies. bake until puffed and golden around edges, about 15 min. Cool 5 minutes then remove to rack to cool completely.

CURRANT RAISIN COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Cream butter and sugar until smooth. Add the milk and eggs, stirring well. Set aside 1/4 cup of the flour. Sift the rest with baking soda, cinnamon, and nutmeg. Sprinkle on the grated orange rind. Stir into the butter mixture until well blended. In a separate bowl, mix together the currants, raisins, dates and nuts. Toss together with 1/4 cup of flour. Fold into the batter.
• Drop onto cookie sheets and bake for 23 to 25 minutes, until slightly golden. Let cool on rack.