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Currant Raisin Candied Lemon Peel and Almond Cookies

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.