Currant Cookies

Can’t claim this as original, it comes from the Sunmaid site, but I love them just the same!

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 350º F.

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.