Yield: Yields about 28 cookies.
These cookies, made with brown sugar, have a slightly softer texture than those made with granulated sugar. I like using currants for their flavor and also for their small size—they don’t need chopping. But you can use chopped raisins or chopped dried cranberries instead.
Make Ahead Tips
The cookies will stay crisp and flavorful for a few days wrapped in waxed paper.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?