A unique cookie you haven’t tried before, and one of my personal favourites. What more can I say?
Get to it!
- Oven Temperature
350° F - Baking Time
10-12 mintues - Makes
About 4 1/2 dozen - Difficulty
Easy
Wet Ingredients
- 1/2 cup (4 oz) butter
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons lemon juice
- 1 tsp fresh lemon zest
Dry Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Final Addition
- 1/2 cup dried currants
Instructions
- In a small bowl, pour boiling water over 1/2 cup dried currants. Drain thoroughly after 10-20 minutes.
- Finely grate the rind of 1 lemon, about a teaspoon.
- Juice lemon and set aside.
- Cream together butter and granulated sugar until fluffy.
- Beat in 1 egg, followed by lemon zest and 2 teaspoons fresh lemon juice.
- In a separate bowl, combine all dry ingredients.
- Using a spoon or Danish dough whisk, begin mixing your dry ingredients into your wet ingredients.
- Mix in currants.
- Roll your cookie dough into logs about 2″ thick. Refrigerate overnight or until firm enough to cut.
- Cut log into slices up to 1/4″ thick. Place on greased cookie sheet.
- Place cookie sheet on above-centre oven rack and bake at 350° for 10-12 minutes.
Options
If you’d rather not refrigerate your dough, you can simply roll it out onto your counter with a rolling pin. Roll it about 1/4″ thick and use a cookie cutter for desired shapes.
For a firmer, more compact cookie, reduce baking soda to 1/4 teaspoon.
