When a Black Corinth grape is dried it becomes a 'currant'. Use them as you would raisins. In this recipe they are the final touch to a flaky, lemon-scented crust.
1 cup butter, softened
1 cup granulated sugar
1 teaspoon grated lemon peel
3 large eggs
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
2/3 cup chopped currants
1/2 cup sliced almonds
- Preheat oven to 350°F (175°C). Lightly grease 2 jelly roll pans.
- In a large bowl beat butter until soft; add sugar and lemon peel, beating until fluffy. Add eggs, one at a time, beating well after each.
In a separate bowl stir together flour and baking powder; add to egg mixture, beating until well mixed.
- Press dough mixture into the pans; sprinkle with currants and almonds. Press into dough.
- Bake for 13 to 15 minutes or until edges begin to appear dry. Remove from oven, cut into diamond shapes; cool on wire racks.
Makes 4 dozen cookies.