MARTHA STEWART'S LEMON-CURRANT COOKIES
When a Black Corinth grape is dried, it becomes a 'currant'! These cookies are from Martha Stewart's Everyday Food website. They have such great flavor. Her recipe says to bake for 20 minutes but I found that mine browned around the edges in 10 minutes. I posted her recipe as written but just wanted to let you know to start checking at 10 minutes.
Provided by Ina Pickle
Categories Drop Cookies
Time 40m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 9
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.
LEMON CURRANT COOKIES
Such a delightful cookie; One tablespoon of lemon zest in a batch goes a long way; Each delicate silver-dollar-size cookie bursts with a refreshing lemon flavor. Chopped raisins can be replaced for the currants, which are actually very small raisins!!
Provided by Chef mariajane
Categories Drop Cookies
Time 20m
Yield 60 cookies
Number Of Ingredients 9
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.
Nutrition Facts : Calories 44.6, Fat 1.9, SaturatedFat 1.1, Cholesterol 8, Sodium 13.2, Carbohydrate 6.7, Fiber 0.2, Sugar 4.2, Protein 0.5
LEMON CURRANT BISCUITS
Make and share this Lemon Currant Biscuits recipe from Food.com.
Provided by Karin...
Categories Dessert
Time 30m
Yield 30 biscuits, 15 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter and sugar.
- Add egg and mix well.
- Add grated lemon rind and dry ingredients.
- Add currants.
- Roll teaspoonfuls of mixture into balls and place on lightly greased baking tray.
- Press balls lightly with fork.
- (dip fork in flour and shake off excess).
- Bake 180'-190'C (Gas mark 4) for about 15-20 minutes- or until they are just slightly golden in colour- not browned.
LEMON BISCUITS
Yummy treat
Provided by teetee123
Time 25m
Yield Makes Biscuits
Number Of Ingredients 0
Steps:
- preheat oven to 180/gas 4
- mix flour, bicarbonate soda caster sugar,brownsugar+ salt in the food processor till combined
- Add melted butter,zest+lemon juice and pulse till soft dough, then place in fridge to chill for 30minutes before rolling into 30 balls
- Place biscuits on greased trays,flatten slightly+bake for 10-12 minutes till golden
LEMON BISCUITS
Make and share this Lemon Biscuits recipe from Food.com.
Provided by MARIA MAC
Categories Scones
Time 37m
Yield 10-12 scones
Number Of Ingredients 9
Steps:
- In a medium mixing bowl stir together flour, sugar, baking powder,
- lemon peel, baking soda, and salt. Using a pastry blender, cut in
- shortening until mixture resembles coarse crumbs. Make a well in the
- center of dry mixture. In a small mixing bowl combine the buttermilk
- and mayonnaise or Miracle Whip , add to dry mixture all at once.
- Using a fork, stir just until moistened.
- Turn the dough out onto a lightly floured surface. Quickly knead
- dough by folding and pressing gently for 10 to 12 strokes or until the
- dough is nearly smooth. Pat or lightly roll dough to 1/2-inch thickness.
- Cut dough with a floured 2-1/2-inch biscuit cutter, dipping the cutter
- into flour between cuts.
- Place biscuits 1 inch apart on an unerased baking sheet. Bake in a
- 450 degree F. oven for 10 to 12 minutes or until golden. Remove the
- biscuits from the baking sheet and cool slightly. If desired, drizzle
- Lemon Glaze over the biscuits just before serving. Serve warm. Makes
- 10 to 12 biscuits.
- Lemon Glaze: In a mixing bowl stir together 1 cup sifted powdered
- sugar, 1 tablespoon milk, 1/2 teaspoon finely shredded lemon peel,
- and 1/4 teaspoon vanilla. Stir in additional milk, 1 teaspoon at a time,
- until glaze is smooth and of drizzling consistency.
Nutrition Facts : Calories 220.8, Fat 13.2, SaturatedFat 3, Cholesterol 2.4, Sodium 226.9, Carbohydrate 22.9, Fiber 0.7, Sugar 2.2, Protein 2.9
EASY EASTER BISCUITS
Celebrate Easter and the start of spring with these easy currant biscuits flavoured with lemon and nutmeg. They're perfect served with a cuppa
Provided by Esther Clark
Categories Afternoon tea
Time 45m
Yield Makes 40
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160 fan/gas 4. Place the butter and sugar in a bowl and beat together with a wooden spoon until well combined. Add the egg yolk, lemon zest and nutmeg and beat again.
- Add the flour, salt and currants and mix everything together to make a firm dough, using your hands if necessary. Form into a puck-shape, wrap and chill in the fridge for 30 mins.
- Line two large baking sheets with baking parchment and lightly dust your work surface with flour. Cut the dough in half and roll out to a ½ cm thickness. Cut out biscuits using a 6cm fluted cutter, lift onto one of the baking sheets with a palette knife, leaving a little space in between. Repeat with the remaining pastry to make a second tray of biscuits, re-rolling the off-cuts. Chill for 30 mins.
- Bake for 7 mins, then remove from the oven, brush with egg white, sprinkle with extra sugar and return to the oven for 7-8 mins or until lightly golden brown. Leave to cool on the trays for 5 mins then carefully transfer to a wire rack to cool completely.
Nutrition Facts : Calories 100 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.07 milligram of sodium
EASY LEMON CURRANT COOKIES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 12 dozen
Number Of Ingredients 9
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.
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
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