Holiday Spice Cookies With Currants


Recipe courtesy of "Savoring Spices and Herbs" by Julie Sahni

Makes 2 dozen 2-inch cookies

  • 6 tablespoons (3/4 stick) unsalted butter, softened
  • 1/3 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup
  • 1 cup bleached all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup dried currants*
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly grated nutmeg

*Note: Swap out currants for raisins, dried dates, cranberries or other fruit

Holiday Spice Cookies With Currents

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 the 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 up to one week in refrigerator or 3 months in freezer. Bring back to room temperature before rolling out.

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