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Currant Nut Drop Cookies
Currant Nut Drop Cookies
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Prep Time:
10 minutes
Cook Time:
12 minutes
Total Time:
25 minutes
Tender buttermilk cookie with brown sugar, currants, and walnuts.
Ingredients:
  • 0.5 cup hot water
  • 1 cup dried currants
  • 1 cup shortening
  • 2 cups brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 0.5 cup chopped walnuts
  • 6 tablespoons butter
  • 0.25 cup hot water
  • 0.5 teaspoon vanilla extract
  • 4 cups confectioners' sugar
Instructions:
  • Soak currants in hot water until swollen in a small bowl, then drain and set aside. Preheat oven to 400 degrees F (200 degrees C) and grease cookie sheets.
  • Mix together shortening and brown sugar until smooth in a large bowl. Add eggs one at a time, then mix in 1 teaspoon vanilla. Combine flour, baking powder, baking soda, and salt, and mix into the creamed mixture with buttermilk. Gently fold in chopped walnuts and dried currants. Drop rounded spoonfuls onto cookie sheets.
  • Bake the cookies in the preheated oven for 8 to 10 minutes. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, frost with the brown butter frosting.
  • To prepare the frosting: Melt butter in a small saucepan over medium heat until it turns a rich golden brown. Add 1/4 cup of water and 1/2 teaspoon of vanilla, then gradually mix in the confectioners' sugar in 1/2 cup increments until the frosting reaches a smooth and spreadable consistency.

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