New this month
Currant Nut Drop Cookies

Currant Nut Drop Cookies


"A delicious soft cookie with brown sugar frosting. A long time family favorite."
Added to shopping list. Go to shopping list.


25 m servings 108 cals
Serving size has been adjusted!
Original recipe yields 72 servings


  • Calories:
  • 108 kcal
  • 5%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 52 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 8
Most helpful
Most positive
Least positive

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 b...

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) go...

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!

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, add...

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 ...

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...

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

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 s...

Other stories that may interest you