Zante Currants are tiny in size but big on tangy flavor.
- 1 cup butter, softened
- 1 cup powdered sugar
- 1/2 cup sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2-1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup Sun-Maid Zante Currants
butter, powdered sugar, sugar, egg and vanilla; beat until light and fluffy.COMBINE
flour and baking soda. STIR
into butter mixture; mix well. STIR
in currants. SHAPE
into 12-inch roll. WRAP
; refrigerate until firm. HEAT
oven to 350 F. CUT
dough into 1/4–inch slices. PLACE
on ungreased cookie sheets. BAKE
in upper third of oven for 10 to 12 minutes. COOL
on wire racks.
Makes 4 dozen cookies.