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Holiday Spice Cookies With Currants
Recipe courtesy of "Savoring Spices and Herbs" by Julie Sahni
Makes 2 dozen 2-inch cookies
*Note: Swap out currants for raisins, dried dates, cranberries or other fruit
Holiday Spice Cookies With Currents
Click image to enlarge.
Preheat oven to 350˚F.
Cream the butter and sugar. Add the egg, vanilla and maple syrup and beat (electric beater OK) until light and fluffy. Combine the flour, baking powder, salt and all spices. Add these dry ingredients to the butter-sugar mixture and mix thoroughly. Stir in teh currents.
Using a 1/2 teaspoon measuring spoon, scoop dough, roll into neat balls and place on ungreased baking sheets, 1 1/2 inch apart. Bake for 12 to 15 minutes or until lightly browed on edges. Cool on racks.
Serve or store in tighly covered containers.
Note: Once the dough is prepared it may be kept for u p to one week in refrigerator or 3 months in freezer. Bring back to room temperature before roling out.