LEMON-CURRANT COOKIES
Chopped raisins can replace the currants, which are actually very small raisins.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 40m
Yield Makes 5 dozen
Number Of Ingredients 9
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.
Nutrition Facts : Calories 46 g, Fat 2 g
BEST RAISIN CURRANT BUTTER TARTS
Homemade pastry is cut into 4-inch rounds and fitted into muffin pans. It is then filled with a butter, brown sugar and raisin and currant filling. Bigger (and better) than the tarts you would buy in a store.
Provided by TEENCHEF2
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h10m
Yield 36
Number Of Ingredients 12
Steps:
- Whisk flour and salt together in a large bowl; cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until the flour mixture is moistened. When you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide dough in half and shape into balls.
- Preheat oven to 450 degrees F (230 degrees C). Spray 36 muffin cups with cooking spray.
- Roll pastry out 1/8-inch thick on a lightly floured surface. Cut into 4-inch rounds; press rounds into the bottom and up sides of muffin cups to make tart shells.
- Beat brown sugar and butter together with an electric mixer until smooth and creamy; beat in eggs, milk, and vanilla extract just until combined. Stir raisins and currants into butter mixture; fill tart shells with mixture 2/3-full.
- Bake in the preheated oven for 8 minutes; leaving oven closed, reduce temperature to 350 degrees F (180 degrees C) and bake until filling is bubbly and pastry is lightly browned, about 15 minutes.
Nutrition Facts : Calories 403.8 calories, Carbohydrate 52.5 g, Cholesterol 48.8 mg, Fat 20.9 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 8.6 g, Sodium 211.5 mg, Sugar 36.8 g
OATMEAL RAISIN COOKIES III
Oatmeal Raisin Cookie that calls for boilng the raisins. This makes a very delicious moist cookie.
Provided by Paula
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Yield 36
Number Of Ingredients 12
Steps:
- Boil raisins for 2 to 3 minutes, reserving raisin water.
- Cream margarine and sugar. Add eggs, oatmeal and 9 tablespoons raisin water. Add flour, baking soda, spices and salt. Stir in raisins.
- Drop by a rounded teaspoonful onto cookie sheet. Bake 350 degrees F (175 degrees C) for 10-12 minutes.
Nutrition Facts : Calories 101.9 calories, Carbohydrate 15.7 g, Cholesterol 19.4 mg, Fat 3.9 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 2.3 g, Sodium 96.2 mg, Sugar 8 g
CURRANT NUT DROP COOKIES
A delicious soft cookie with brown sugar frosting. A long time family favorite.
Provided by WALLEN
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 72
Number Of Ingredients 16
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.
Nutrition Facts : Calories 107.8 calories, Carbohydrate 15.8 g, Cholesterol 10.2 mg, Fat 4.6 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 52.1 mg, Sugar 10.7 g
IRISH CURRANT AND RAISIN CAKE
Provided by Nick Malgieri
Categories Cake Fruit Dessert Bake St. Patrick's Day Currant Raisin Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 8-inch cake, about 12 servings
Number Of Ingredients 11
Steps:
- 1. Set a rack in the middle of the oven and preheat to 350°.
- 2. Stir together the 2 1/4 cups flour, the baking powder, baking soda, and salt in a bowl.
- 3. In the bowl of a heavy-duty mixer, beat the butter and sugar with the paddle on medium speed until soft and light, about 5 minutes. Add the egg, beating until smooth.
- 4. Decrease the mixer speed to low and beat in half the flour mixture. Stop and scrape down the bowl and beater with a rubber spatula. Beat in the buttermilk, then the remaining flour mixture.
- 5. Give the batter a final mix with the rubber spatula.
- 6. Toss the currants and raisins with the remaining 1 tablespoon flour and fold them into the batter. Scrape the batter into the prepared pan and smooth the top.
- 7. Bake for about 45-55 minutes, or until the cake is well risen and deep gold and a toothpick inserted in the center emerges clean.
- 8. Cool in the pan on a rack for about 30 minutes, then invert the cake onto a rack and remove the pan and paper. Invert the cake onto another rack and cool completely.
- Storage: Wrap in plastic and keep at room temperature, or double-wrap and freeze for longer storage.
CURRANT AND SPICE OATMEAL COOKIES
Provided by Sally Siegel
Categories Cookies Mixer Dessert Bake Currant Dried Fruit Oat Spice Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 45 cookies
Number Of Ingredients 12
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.
WELSH COOKIES
Just plain delicious, not overly sweet.
Provided by P. Davies
Categories World Cuisine Recipes European UK and Ireland Welsh
Yield 8
Number Of Ingredients 10
Steps:
- Mix flour, baking powder, salt and the 1/2 cup sugar in medium bowl until well blended Cut in butter or margarine and shortening with a pastry blender until mixture is crumbly. Toss in currants.
- Beat egg and milk with a fork in a 1-cup measure; add to flour mixture; mix gently with fork, just until blended. Dough should be consistency of pastry dough.
- Roll out dough to 1/4 inch thickness with floured rolling pin on lightly floured pastry cloth or board. Cut with 3 inch floured cookie cutter
- Heat greased griddle or large heavy skillet over moderate heat until few drops of water jump when dropped on surface. Cook cakes, a few at a time, 3 minutes, or until golden brown. Turn with pancake turner and cook another 3 minutes, or until golden brown on second side. Remove to wire rack. Sprinkle with sugar. Let cool completely, then wrap in plastic bags to store. Can also be frozen.
Nutrition Facts : Calories 340.7 calories, Carbohydrate 52.1 g, Cholesterol 39.1 mg, Fat 13.3 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 5.6 g, Sodium 195.4 mg, Sugar 27.4 g
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.
OATMEAL CURRANT COOKIES
I'm not a big fan of the oatmeal raisin cookie, but I love this cookie!!! Even if you like oatmeal raisin cookies this is a nice change!
Provided by E.A.4957
Categories Drop Cookies
Time 30m
Yield 4 1/2 dozen
Number Of Ingredients 11
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.
Nutrition Facts : Calories 603.6, Fat 23.5, SaturatedFat 13.7, Cholesterol 101.3, Sodium 170.6, Carbohydrate 92.3, Fiber 4.4, Sugar 57.2, Protein 8.8
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- Cut the butter into small cubes, and work it into the dry ingredients using your fingers, a mixer, or a fork, mixing until the dough is unevenly crumbly., Drizzle in the ice water (or orange juice and water, if you're using whole wheat flour), mixing until the dough is cohesive.
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