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.
- 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)
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.