Currant Raisin Almond Cookies

I briefly flirted with the idea of making a sensible short name for this cookie creation. However, monikers such as “Lora’s Lumps of Delight” and “Lora’s Delicious Balls” started to sound suspiciously salacious. So I went with the “naming of every add-in ingredient” label. Sorry if it’s a mouthful. Currant Raisin Almond Cookies with Candied Lemon Peel. Whoosh!

What the cookies should have been called is Leftover Stollen Ingredients Cookies.  This was one of those accidents that happen way too often in my kitchen. Not to insult these Currant Raisin Almond Cookies with Candied Lemon Peel, but this time it was a happy accident.  Often, when making three or four recipes at once while changing the batch size, I sometimes overmeasure ingredients, especially when I am translating German recipes. Instead of feeling the sting of wasting food, I try to  get creative with the leftovers.

Recently I was making a Bremer Klaben. Bremer Klaben is a famous style of Stollen originating in Bremen, Germany. I mixed together the add-ins which are: homemade candied lemon peel, raisins, currants and almond leaves. However, I realized too late I had made too much of this mix to add to the stollen.This is a win for these Currant Raisin Almond Cookies.

The rest of it was bagged up and taken to PA to use somehow in weekend baking. I briefly flirted making a quick bread but settled on cookies, adapting the Tollhouse chocolate chip cookie recipe and instead of chocolate chips, I added the mix.

In real life, Currant Raisin Almond Cookies are a mouthful of goodness, each packing a big flavor punch. Chewy brown sugar dough studded with sweet dark raisins, tart dried currants, sweet-sour candied lemon peel, and smooth almond leaves. What could be bad about the mistake that caused this deliciousness? Nothing.

Print

Currant, Raisin, Candied Lemon Peel, Almond Cookies

Course Dessert, Snack

Cuisine American

Keyword cookie recipes, currant cookies, lemon peel, raisin almond cookies, raisin lemon cookies

Prep Time 25 minutes

Cook Time 10 minutes

Chill Time: 1 day

Servings 4 Dozen

Author Lora Wiley-Lennartz

Ingredients

• 2+1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup unsalted butter softened
• 3/4 cup white granulated sugar
• 3/4 cup light brown sugar
• 2 eggs room temperature
• 1 teaspoon pure vanilla extract
• 3/4 cup dark raisins
• 3/4 cup dried currants
• 1/2 cup candied lemon peel chopped
• 3/4 cup almond leaves blanched or plain

Instructions

1. Preheat oven to 350 degrees F.
2. Line two baking sheets with parchment paper.
3. In a separate bowl, whisk together the flour, baking soda, and salt. Set aside.
4. In another bowl, combine the raisins, currants, candied lemon peel, and almond leaves.
5. Cream the butter and sugars together until fluffy.
6. Add eggs one at a time.
7. Beat in the vanilla.
8. Add dry ingredients and mix until just incorporated.
9. Wrap the dough in plastic cling film and refrigerate overnight.
10. Form dough into balls about 1-1+1/2 inches in diameter and place on cookie sheet.
11. Bake 8-10 minutes, until the cookies start to turn slightly brown.
12. Remove from oven and transfer cookies to a wire rack to cool completely.

So, do you like these Currant Raisin Almond Cookies with Candied Lemon Peel? Then also check out some of these other delicious recipes:

CINNAMON RAISIN WALNUT ICE CREAM

CHERRY CASHEW MARZIPAN STOLLEN HEARTS