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Currant Drop Cookies

I got the King Arthur Whole Grain Baking book for Christmas! Horray!
These are tasty (have to refrig. overnight, don't forget this step!)

Currant Drops
1/2 c butter (1 stick)
3/4 cup brown sugar (light or dark)
2 tsp vanilla
1/2 tsp salt
1/4 tsp baking powder
1 large egg
1 TBSP white or cider vinegar
1 1/2 c whole spelt flour
2 cups dried currants, not packed (10 oz)

Cream the butter, sugar, vanilla, salt, baking powder until mixed. Beat in the egg and vinegar. Add the flour, stir in the currants. Cover the bowl and refrigerate overnight.

Preheat oven to 350 degrees F. Lightly grease or line baking sheets with parchment. Drop by rounded tablespoons. Should make two and a half dozen.
Bake the cookies, reversing the pans halfway through, front to back and top to bottom (if you do two at a time) until they are beginning to brown around the bottom edges but are still fairly tender in the middle, 15 to 17 min. Transfer to wire rack to cool after cooling on baking sheet for a few minutes.

Nutrition info per cookie:
5g whole grains, 90 cal, 3g fat, 1g protein, 10g complex carbo, 5g sugar, 1g dietary fiber, 15mg cholesterol, 42mg sodium, 103mg potassium, 29RE vitamin A, 1mg iron, 12mg calcium, 37mg phosphorus

ps. I tried half the dough with raisins and half with currants. The raisin ones were not nearly as good. I also think I only used about 3 oz currants for half the dough, leading me to believe that 10oz of currants is totally too much. The nutrition info was right out of the book. Spelt flour needs fridge resting overnight for it to work right in cookies, according to the book. I'm diggin it!


Jan. 13th, 2007 04:56 pm (UTC)
hi! just getting back online after a couple of weeks. They were not very sweet at all. Tasty though!