Currant Nut Drop Cookies8 Reviews
- Prep: 10 min
- Cook: 12 min
- Ready In: 25 min
“A delicious soft cookie with brown sugar frosting. A long time family favorite.” - by WALLEN
Original recipe yields 6 dozen
- 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.
Amount Per Serving (72 total)
- 108 cal
- 4.6 g
- 15.8 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"Of all the Christmas cookies and truffles that I made this year, this recipe seems to be the clear favorite. It's just a wonderful old-fashioned type of cookie that has perhaps (undeservedly) gone out..." See more of style. My only tip would be to hold off making the icing until you're good and ready to frost the cooled cookies. The icing wants to set up fast - which is a plus when you're in a baking frenzy and want to get the cookies stored as soon as possible."
"This is an excellent, excellent cookie. Perfect texture, perfect sweetness. I love the old fashioned style cookies. A great accompaniment to a cup of coffee or tea!..." See more"
"Thanks, WALLEN, for this super cookie recipe. I made them just as the recipe is written, making only the normal baking adjustments for my 8,000 foot altitude. The "dough" was more like a cross between..." See more dough and batter, and that worried me a bit...but the cookies came out high and light. I used a #52 portion scoop (1 1/3 tablespoons) and netted 78 cookies. The amount of icing was dead on for the number of cookies."
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