Lemon Currant Drops

 

 

Sweet lemony treats with dried currants. These cookies tasted good and lemony but i would like to reduce the amount of sugar next time around as i thought they were a bit too sweet for me. The original cookie recipes calls for orange and dried cranberries but i decided to change to lemon as i prefer it over orange and i didn't have enough cranberries so i went with currants and i liked how that combination turned out.

Lemon Currant Drops

Source: All recipes

Ingredients:

• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1/4 cup butter, softened
• 1 egg
• 3 tablespoons lemon juice
• 1/2 teaspoon lemon extract
• 1 teaspoon grated lemon zest
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup dried currants

Directions:

1. Preheat oven to 375 degrees F(190 degrees C). Lightly grease cookie sheets, or line with parchment paper.
2. In a medium bowl, cream together the white sugar, brown sugar, and butter. Stir in the egg, lemon juice, lemon extract, and lemon zest. Sift together the flour, baking powder, baking soda, and salt; mix into the lemon mixture. Stir in the dried currants. Drop cookie dough by heaping teaspoonfuls, 2 inches apart, on the prepared cookie sheets.
3. Bake for 10 to 12 minutes, or until edges are starting to brown. Cool on baking sheets for 5 minutes, then remove to a wire rack to cool completely.