Currant Pecan Sugar Cookies

These buttery-sweet sugar cookies are an old-fashioned treat. Toast the pecans for an extra nutty flavor; add lemon zest for a citrus note.

Ingredients

  • 1-1/2 cups granulated sugar
  • 1 cup butter, softened
  • 2 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup Sun-Maid Zante Currants
  • 1 cup toasted chopped pecans
  • Zest of one lemon (optional)
  • Directions

    PREHEAT oven to 350ºF.
    BEAT butter and sugar in a large bowl until light and fluffy. Add eggs and beat well.
    STIR together flour, baking soda and salt in a small bowl. Gradually beat into butter mixture until well blended.
    ADD currants, pecans and zest if using. Mix well.
    DROP by rounded tablespoonfuls 2 inches apart on a lightly buttered or parchment lined baking sheet.
    BAKE 12-14 minutes until golden brown on edges. Remove with a spatula to a wire rack to cool.

    Makes 3 dozen.



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