Tuesday, September 4, 2007

Easter Currant Cookies

11/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/3 cup butter, softened
1 cup granulated sugar
1 large egg, lightly beaten
1 tablespoon dried currants

Preheat the oven to 325°F. Butter a cookie sheet. Sift the flour, baking
powder, and salt into a medium bowl. Beat the butter and sugar in a large
bowl with an electric mixer at high speed until creamy. Add the egg,
beating until just blended. Mix in the flour to form a smooth dough. Knead in the currants. Transfer the dough to a lightly floured surface and
roll out to a thickness of 1/4 inch. Use a 3-inch cookie cutter to cut out
the cookies.Gather the dough scraps, re-roll, and continue cutting out
the cookies until all the dough is used. Arrange on the prepared cookie
sheets, placing them 1 inch apart
Bake for 10-15 minutes, or until lightly browned

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