Currant Nut Drop Cookies Recipe - Allrecipes.com
Currant Nut Drop Cookies Recipe
  • READY IN 25 mins

Currant Nut Drop Cookies

Recipe by  

"A delicious soft cookie with brown sugar frosting. A long time family favorite."

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Ingredients Edit and Save

Original recipe makes 6 dozen Change Servings
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  • PREP

    10 mins
  • COOK

    12 mins
  • READY IN

    25 mins

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Reviews More Reviews

Dec 28, 2007

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 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.

 
May 22, 2005

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!

 

9 Ratings

Aug 10, 2011

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 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.

 
Dec 18, 2009

These are so yummy! They were like little scones, and absolutely delicious while still warm. It was a stuggle keeping myself away from the dough before baking them all. I doubled the recipe, added some oats and flaxseed for a little extra variety, & sent them all out on Christmas cookie plates as gifts. Didn't make the glaze but I'm sure they'd be even better with it. Thank you!

 
Dec 23, 2011

great recipe - love that it uses buttermilk & brown sugar. Didn't have currants so made them without and currants. Sprinkled cookies with raw sugar before baking. Absolutely delicious & just what I was looking for.

 
May 04, 2011

Really super good cookies! I subbed with mostly white sugar because I ran out of brown, and pecans because I didn't have walnuts. I baked these on a Sunday, and they were gone by Tuesday night! I will make these again and again!

 
Jun 28, 2010

Absolutely delicious! Nice soft, not over the top sweet, cookie. Fabulous with a cup of coffee.

 
May 06, 2013

These cookies are so yummy. I will love having one with a cup of coffee! The frosting is something I'd put on other cookies, too, because it is just wonderful. I made a small batch of these so I could try to use up my currants, but I will just have to buy more now. I did make one change, and that was to use all butter rather than the shortening. They were perfectly done in 8 minutes. Thanks for posting this recipe that's been a little lost around Allrecipes for a while! Yum!

 

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Nutrition

  • Calories
  • 108 kcal
  • 5%
  • Carbohydrates
  • 15.8 g
  • 5%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 4.6 g
  • 7%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 52 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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