Pennsylvania Dutch Spice & Currant Christmas Cookies

• Vegetarian

• Produce

  • 1 cup Currants

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Allspice, ground
  • 1/2 tsp Baking soda
  • 5 oz Granulated sugar
  • 1/4 tsp Kosher salt
  • 9/16 cup Powdered sugar

• Drinks

  • 1 tbsp Orange juice

• Dairy

  • 4 1/2 oz Butter, unsalted
  • 1/2 cup Sour cream

Found on thewimpyvegetarian.com

Description

Ingredients

• 1 cup (4.8 ounces) all-purpose flour
• ¼ teaspoon kosher salt
• ½ teaspoon baking soda
• 1 teaspoon ground allspice
• 1 cup currants
• 4 ½ ounces unsalted butter,
• 5 ounces granulated sugar
• 2 eggs
• ½ cup sour cream
• ½ cup + 1 tablespoon powdered sugar
• 1 tablespoon orange juice

Directions

• Line a baking sheet with parchment paper. Whisk together the flour, salt, baking soda, and allspice in a medium bowl. Toss in the currants.
• Cream the butter and sugar together in the bowl of a standing mixer fitted with the paddle, until the butter turns a couple of shades lighter. Add the eggs, and mix on a medium speed for 2 minutes. Beat in the sour cream.
• Gradually fold in the flour mixture using a rubber spatula. Drop small mounds of dough on the parchment paper – I use an ice-cream scooper for this so they’re all the same size. It doesn’t matter how close they are to each other at this point. Freeze for 2 hours. This will help the cookies to hold their shape instead of completely flattening during baking.
• Preheat the oven to 350˚F, and rearrange the cookies onto two baking sheets, at least 1 ½” apart. Bake for 12-14 minutes. Completely cool on a rack before icing.
• Note: Feel free to skip the freezing step if you don’t mind thin, flat cookies.
• Sift the powdered sugar into a bowl, and add the orange juice. Stir together and adjust for thickness as desired. If you prefer it thicker, add a little more powdered sugar; if you want it thinner, add a little more orange juice. Drizzle over the tops of the cookies. I have a squirt bottle I use, but fork tines work fine too!
• Note: I ice cookies on the cooling racks, and place a sheet of parchment paper or foil underneath to catch any extra drizzle. If I scrape up the excess drizzle before it hardens, I can add it back into the squeeze bottle to reduce waste.