Apple Currant Cookies Recipes

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OLD-FASHIONED APPLE COOKIES



Old-Fashioned Apple Cookies image

In only 20 minutes you can enjoy these delicious scratch cookies made with tart chopped apples, warm spices and sweet brown sugar. Come fall there are plenty of cookie recipes that will make good use of the bounty of fresh apples, but you won't find one better or faster than these Old-Fashioned Apple Oatmeal Cookies.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 20m

Yield 24

Number Of Ingredients 8

1 cup packed brown sugar
1/2 cup butter or margarine, softened
1 egg
1 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1 medium apple, chopped (1 cup)

Steps:

  • Heat oven to 375°. Grease cookie sheet with shortening. Beat brown sugar, butter and egg in large bowl with electric mixer on medium speed until light and fluffy. Stir in flour, nutmeg, salt and baking soda. Stir in apple.
  • Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet.
  • Bake 8 to 10 minutes or until light brown. Remove from cookie sheet to wire rack; cool. Store loosely covered.

Nutrition Facts : Calories 115, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 80 mg

APPLE-CURRANT COOKIES



Apple-Currant Cookies image

The abundance of spices in these cookies gives them a longer shelf life, making them a good cookie-jar staple.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 15

1 cup apple cider
1 cup currants
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups dark-brown sugar, firmly packed
1 cup Apple Butter
1 large egg, room temperature
2 1/2 cups old-fashioned rolled oats
3 to 4 crisp and tart cooking apples, such as Ida Red or Empire
Granulated sugar, for sprinkling (optional)

Steps:

  • Heat the oven to 350 degrees. Line a baking sheet with a Silpat nonstick baking mat. Heat cider in a small saucepan to a simmer. Place currants in a bowl; pour warm cider over them. Let plump at least 10 minutes.
  • Sift together flour, baking soda, cinnamon, cloves, nutmeg, and salt. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and brown sugar until fluffy. On low speed, add apple butter, and beat until well blended. Add egg, and continue beating until well blended. The mixture will look slightly curdled, but it will pull together when you add the dry ingredients.
  • Add the dry ingredients, beating until just combined. Drain currants, discarding cider. Mix in currants and oats until just combined. Using the largest holes on a box grater, shred 1 of the apples directly into the dough, rotating to avoid seeds and core. Stir well to combine.
  • Using a 1-ounce scoop, scoop out six cookies about 2 inches apart onto the prepared baking sheet. Core 2 to 3 apples, and, using a Japanese mandoline or a sharp knife, slice thinly. Place a thinly sliced apple ring on top of each cookie. (Repeat with the fourth apple if needed.) Sprinkle the top of each with a pinch of sugar, if desired. Bake in the heated oven until dark brown, 18 to 20 minutes. Repeat with the remaining batter.

CURRANT COOKIES



Currant Cookies image

These cookies were a staple at my Grandmother's house during the holidays. They are sort of like a scone, a dry cookie that is great with milk or coffee.

Provided by starryangel777

Categories     Dessert

Time 27m

Yield 24 serving(s)

Number Of Ingredients 9

2 eggs
1 cup milk
4 1/2 cups flour
4 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
1 cup sugar
1 cup margarine
1 cup dried currant

Steps:

  • Preheat oven to 400 degrees fahrenheit.
  • Beat egg and milk together set aside.
  • Sift flour, baking powder, salt, nutmeg and sugar together.
  • Cut in margarine until the mixture is crumbly; add the egg/milk mixture.
  • Mix in currants.
  • Roll dough on floured surface to about a 1/2 inch thick.
  • Cut with round cookie cutter.
  • Place cookies on an ungreased baking pan.
  • Bake for approximately 12 minutes or until the tops are golden brown.
  • After removing cookies from the oven, while they are still hot, sprinkle tops with sugar to taste.

CURRANT NUT DROP COOKIES



Currant Nut Drop Cookies image

A delicious soft cookie with brown sugar frosting. A long time family favorite.

Provided by WALLEN

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 25m

Yield 72

Number Of Ingredients 16

½ cup hot water
1 cup dried currants
1 cup shortening
2 cups brown sugar
2 eggs
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
½ cup chopped walnuts
6 tablespoons butter
¼ cup hot water
½ teaspoon vanilla extract
4 cups confectioners' sugar

Steps:

  • In a small bowl, soak currants in 1/2 cup of hot water until swollen; drain and set aside. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
  • In a large bowl, cream together the shortening and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the 1 teaspoon vanilla. Combine the flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the buttermilk. Fold in the chopped walnuts and dried currants. Drop by rounded spoonfuls onto the cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. When the cookies are cool, frost with the brown butter frosting.
  • To make the frosting: Melt butter in a small saucepan over medium hat until golden brown. Stir in the 1/4 cup of water and 1/2 teaspoon vanilla. Beat in the confectioners' sugar 1/2 cup at a time until icing is of a spreadable consistency.

Nutrition Facts : Calories 107.8 calories, Carbohydrate 15.8 g, Cholesterol 10.2 mg, Fat 4.6 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 52.1 mg, Sugar 10.7 g

CURRANT COOKIES



Currant Cookies image

Categories     Cookies     Bake     Currant

Yield makes about 40 small cookies

Number Of Ingredients 7

4 tablespoons unsalted butter, at room temperature
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 egg whites, lightly beaten
1/2 cup minus 1 tablespoon all-purpose flour, sifted
2 tablespoons currants tossed with 1/4 teaspoon all-purpose flour

Steps:

  • In a bowl, combine the butter and sugar. Use a wooden spoon or rubber spatula to beat together until light and fluffy. Beat in the salt and vanilla until well mixed. Add the egg whites gradually, beating thoroughly after each addition to incorporate fully. Gently mix in the flour to create a smooth batter. Stir in the currants, distributing them evenly. Cover with plastic wrap and refrigerate for 30 minutes, or until the batter has firmed up and is easier to manipulate.
  • Position a rack in the middle of the oven and preheat to 375°F. Line 2 baking sheets with parchment paper.
  • Use 2 demitasse spoons (or other small spoons) to shape the cookies. Scoop up about 1 teaspoon of batter with 1 spoon and slide it off with the other spoon onto the baking sheet. As you work, space the cookies about 2 inches apart. Do your best to create marble-sized mounds.
  • Bake the cookies, 1 sheet at a time, for 12 to 13 minutes, or until the edges are brown and the centers are pale yellow. Remove from the oven and let cool on the pan for 5 minutes. Transfer the cookies to racks to finish cooling and crisping before serving. Store any left over cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

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