Currant events

Every holiday season, I find myself asking the same question: “Why is it so hard to find recipes for cookies at this time of year?”

Ha ha.

Obviously, cookies and so forth are everywhere right now. Now, my feelings on baking in general have been well documented and last year’s efforts were less than stellar. But not having cookies on hand isn’t really an option (is it?), so I gritted my teeth and decided to try and make one of my favourite cookies from a recipe that, as it turns out, is pretty much idiot-proof. These cookies are light- and fresh-tasting, which is why you can plow through a half dozen of the little buggers while everyone else is still gnawing on their gingerbread.

Lemon Currant Cookies (from Martha Stewart)

1/2 cup (1 stick) unsalted butter, softened, plus more for baking sheets
1 cup sugar
1/4 cup sour cream
1 large egg
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dried currants
1 tablespoon grated lemon zest
Directions

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.